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3 sweet potatoes (10-12 ounces each)
6 tablespoons butter
2 large red onions-peeled and cut into ½” slices
1 teaspoon Himalayan Sea Salt
2 tablespoons milk
Epicurean Maple Balsamic Vinegar

Clean sweet potatoes, pat dry, pierce several times with a fork. Place potatoes on a baking pan &
bake until they are baked through and easily pierced with a knife into the center, about 45-60 minutes. While potatoes are baking, make the caramelized onions. Place a skillet on the stove and melt 2 tablespoons of butter. Separate the onions into individual rings and place in the hot pan and stir to coat the onions with the butter. Sprinkle onions with the sea salt. Cook onions on medium or medium-low heat until soft and caramelized, stirring occasionally to avoid burning. Once the onions start to get brown near the end of the cooking process, you will need to stir them more frequently. The onions should take 25-30 minutes to caramelize. Remove onions from the heat and cover to keep warm. Once potatoes are done, cool slightly and remove skin. Place potatoes in a bowl and mash with 4 tablespoons of melted butter and the milk until creamy.
Toss onions with enough of the Epicurean Maple Balsamic Vinegar to coat. Serve glazed onions on top of the hot sweet potato mash.