2 tablespoons olive oil
4 large Vidalia onions, thinly sliced
1/4 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (or to taste)
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 pounds Yukon potatoes, peeled and cut into 1-inch cubes
1/4 teaspoon chili powder
Vegetable stock, optional
1. Add oil to a pan over medium heat, and spread onions as evenly as possible across the pan. Every few minutes, scrape the bottom and redistribute onions so each gains the maximum amount of surface area. (The intention is to slowly crisp onions by enticing the remaining liquids to sweat out and for onions to sweeten by condensing in their own juices.)
2. When onions are dark brown, but not burnt (about 40 minutes), add paprika and cumin, and season with salt and cayenne to taste. Set aside.
3. In the meantime, place sweet potatoes and Yukons in a large pot and cover with water by two inches. Bring to a boil over high heat and simmer until fork-tender. Drain and mash in a large mixing bowl.
4. Season potatoes to taste, adding chili powder and any additional cayenne. If mixture is too thick, thin with some vegetable stock. Transfer to a casserole and spread in an even layer. Top with caramelized onions and serve immediately.
Nutrition score per serving: 167 calories, 4g fat, 31g carbs, 3g protein