Tested and Perfected by Food and Wine
Sweet Potato Scallops with Caramelized Onion
© Reed Davis

Sweet Potato Scallops with Caramelized Onion

  • SERVINGS: 4
  • FAST

Select slender potatoes that will make perfect scallops when sliced crosswise.

Plus: More Vegetable Recipes and Tips

  1. 3 slender sweet potatoes (1 1/2 pounds)
  2. 2 tablespoons vegetable oil
  3. Salt and freshly ground pepper
  4. 1 large onion, thinly sliced
  1. In a saucepan, cover the sweet potatoes with water and boil over high heat until just tender, about 12 minutes. Drain the potatoes and let cool. Peel and slice them crosswise 1 inch thick.
  2. In a medium skillet, heat 1 tablespoon of the oil. Add half of the sweet potato slices and cook over moderately high heat until well browned, about 3 minutes per side. Transfer the sweet potatoes to a plate and season with salt and pepper. Repeat with the remaining 1 tablespoon of oil and sweet potatoes.
  3. Add the onion to the skillet, cover and cook over low heat, stirring occasionally, until softened and browned, about 8 minutes. Season with salt and pepper, scatter over the sweet potatoes and serve.

Suggested Pairing

This wine-friendly side dish could be happily paired with a nonvintage sparkling wine, such as a Prosecco from Italy. The onions make it an especially good match with a fruity Beaujolais.