- 2 large sweet potatoes, scrubbed, peeled and diced
- 4 tbsp Greek Sage Olive Oil
- 1 large yellow onion, thinly sliced
- 2 tbsp light brown sugar
- 4-5 fresh sage leaves, thinly sliced
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
- Place diced potatoes in a medium saucepan. Cover with cold water. Bring to a boil and cook until tender when pierced with a fork. Drain immediately.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes.
- In a small skillet over medium heat, add remaining 2 tablespoons olive oil. Add sliced sage leaves and saute until lightly crisp. Remove from heat.
- Using a hand-held potato masher (or an electric mixer) mash potatoes to desired consistency. Add the onions and sage to the potatoes. Add salt and ground pepper. Stir until well blended.
- Drizzle with olive oil and sprinkle with sea salt before serving.
