Pepper Jelly Glazed Sweet Potatoes & Vidalia Onions
As part of the 2016 V*Inspired campaign, we partnered with star chef, cookbook author and Season 1 winner of MasterChef Whitney Miller to create unique dishes that feature Vidalia onions.
- 4 sweet potatoes, peeled
- 3 tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 1/2 cup cubed Vidalia onion
- 1/3 cup red pepper jelly
- 1/4 teaspoon cayenne pepper
Preheat oven to 400 degrees F.
Cut the sweet potatoes in 1-inch cubes. Toss the cubed sweet potatoes in 1½ tablespoons oil. Sprinkle the salt over the sweet potatoes. Bake for 30 to 35 minutes, tossing occasionally. Allow to cool.
Heat the remaining 1½ tablespoons oil in a large cast iron skillet over medium heat. Cook the onions until soft, about 3 minutes. Add the cooked and cooled sweet potato cubes. Increase the heat to medium-high. Add the pepper jelly to the skillet and toss the sweet potato and onions in it. Cook until the sweet potatoes and onions are caramelized, tossing occasionally. Add the cayenne pepper and finish with salt to taste.