Twice Baked Purple Yams w/ Caramelized Brown Sugar Onions

Twice Baked Purple Yams w/ Caramelized Brown Sugar Onions by Momma Cuisine

I grew up eating purple potatoes as a kid in the Philippines. In the Philippines, purple potatoes or ube, as we call it, is used in sweet treats like baked goods, cakes and even ice cream!

Honestly, I have never eaten ube as a savory dish. So today, I thought I'd experiment. What I do know about ube is that it is sweet like sweet potatoes. A purple version of it's orange cousin! Imagine making a Purple Yam Pie! You're guests will be delightfully surprised.

This recipe for Twice Baked Purple Yams w/ Caramelized Brown Sugar Onions is, you guessed it ~ a rendition from a potato version recipe. Because purple yams are sweet, I thought I'd play on that sweetness by slowly caramelizing Spanish onions. (Vidalia onions would work better because they are sweet - but I had regular Spanish onions in the fridge this evening.)

Slowly caramelizing with a bit of olive oil and salt, then adding a tablespoon of brown sugar helps to heighten the onion's sweetness, and becomes a great topping to your twice baked purple yams.

I hope you try this recipe soon!

  • Twice Baked Purple Potatoes:
  • Foil
  • 2 large purple yams
  • Olive Oil
  • Kosher Salt
  • 1/3 cup Sour Cream
  • 1/2 cup Shredded Mozzarella Cheese
  • Caramelized Brown Sugar Onions:
  • 2 tablespoons Olive Oil
  • 2 medium Spanish Onions – sliced
  • 1/2 teaspoon of Kosher Salt
  • 1 tablespoon Brown Sugar

Heat the oven to 400 degrees

Twice Baked Purple Yams

With a fork, stab your uncooked yams 4-5 times in different areas of the yam. Drizzle with about 1 teaspoon of olive oil and 1/4 teaspoon of Kosher salt. Rub and wrap in foil. Repeat on the other purple yam.

Bake in the oven for about 30-40 minutes, until tender. Take out of the oven and let cool for about 10 minutes.

Once cooled, slice the purple yams lengthwise and scoop out the innards with a spoon. Be careful to keep some of the fresh in tact. Do not scrape out all of the innards. Keep some next to the skin of the purple yam to prevent it from ripping.

In a mixing bowl, mix the purple yams with sour cream, shredded mozzarella cheese and 1/2 teaspoon of Kosher salt.

Start to fill your purple yams with the filling, mounding them on top. But back in the oven for 20 minutes.

Caramelized Brown Sugar Onions

While the yams are baking, heat a large skillet to medium heat with olive oil.

Add the sliced onions and lower heat to low and add the salt. Saute the onions on a gentle heat and continue to stir the onions to prevent them from burning.

Continue to caramelizing the onions until they start to turn a nice golden brown (about 15 minutes). Once the onions have turned the perfect color, add the brown sugar and finish caramelizing the onions.

After about 5 minutes. Turn the heat off.

Take the baked purple yams out of the oven and top with the caramelized purple yams. Serve while hot.

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