Sweet Potato, Goat Cheese and Caramelized Onions

recipe: sweet potato with caremalized onions and goat cheese

I was in search of a sweet potato recipe that didn’t taste more like a dessert than a side dish. Since I am a huge fan of goat cheese, this recipe immediately caught my eye. You have two choices when it comes to the final product. I chose to put everything in the food processor and blend until creamy. The original recipe leaves the potatoes in chunks, tossed with the onions and other ingredients. It’s really up to you. If you decide to process until creamy add the 1/4 cup chicken stock or cream to help it reach that creamy consistency.

The original recipe came from Clean Eating Magazine. The recipe here has been slightly modified.

Serves 10


4 lb sweet potatoes, peeled and cut into 1/2 to 3/4 inch thick chunks
2 Tbs olive oil, divided
1/2 tsp plus 1/8 tsp sea salt, divided
Fresh ground black pepper, to taste
Zest of 1 orange
4 Tbs fresh orange juice, divided
1 Tbs raw honey
1 large red onion, thinly sliced
2 tsp fresh thyme leaves, divided
3 oz goat cheese + 2 Tbs, crumbled
1/4 cup toasted walnut pieces
1/4 cup chicken stock or light cream


Preheat oven to 425°F.

1. Toss potatoes in a large bowl with olive oil, salt and pepper. Lay out potatoes in single layer on 2 cookie sheets. Roast for 10 minutes.
2. While potatoes are roasting, whisk orange zest, juice and honey in small bowl.
3. Remove potatoes from oven and drizzle with juice mixture. Return potatoes to oven, switching rack positions and roast until potatoes are just ender and lightly browned, 8 to 10 minutes.
4. While potatoes are roasting, heat remaining 1 Tbs. oil in a large skillet on med – low. Add onion and season with remaining 1/8 tsp salt and pepper. Cook, stirring occasionally, until tender, lighly browned and caramelized, 15 to 18 minutes. Prepare through Step 4 up to 24 hours ahead. Cover and refrigerate potatoes and onions in separate containers, then bring to room temperature before proceeding with Step 5
5. When potatoes are done, allow to cool to room temp. Blend onion, thyme, potatoes, goat cheese and chicken stock or cream in food processor until smooth. For step 5 of the original chunky version of this recipe, click here.
6. Top with 2 Tbs. crumbled goat cheese and toasted walnuts and return to the oven to heat for approximatelty 15 minutes.


asbury shot cropOwner: Deborah Smith

Launched in 2007, JerseyBites.com began as a home for Deborah’s growing collection of recipes, but soon grew into a hub for food news in the Garden State. In addition to her duties on JerseyBites, Deborah is the owner of Foxtrot Media, a full service digital marketing company that specializes in content development, social media marketing and search engine optimization.  She is also a highly sought after speaker on the topic of restaurant marketing, social media and blogging. You can learn more about her services and marketing through social media on her blog www.DeborahLSmith.com.