Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes

3 large sweet potatoes, washed
4 tablespoons olive oil
1 large yellow onion, thinly sliced
2 tablespoons Splenda brown sugar blend or light brown sugar
4-5 large sage leaves, thinly sliced, or to your taste (or can sub in ground - approx 2 tbsp)
1 teaspoon coarse sea salt
7-8 cranks of freshly ground black pepper
1 teaspoons quality extra virgin olive oil, for drizzling

You can either bake the sweet potatoes in the microwave in the skin and then peel OR place diced potatoes in cold water in a medium saucepan. Bring to a boil and cook until tender when pierced with a fork. Drain immediately.

Meanwhile, heat 2 tablespoons 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 caramelized onions and the crisp sage leaves in olive oil to the potatoes. Season with coarse sea salt and freshly ground black pepper. Stir until well blended. Drizzle with extra virgin olive oil and sprinkle with sea salt before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user KIERAE.