Baked sweet potato with caramelised red onion, Rosa tomatoes and crème fraîche is a quick and easy winter supper for two. You can make extra caramelised red onions, which will keep in the refrigerator for about three weeks and make a fine accompaniment to most meat dishes.
Preheat the oven to 200°C. Coat the sweet potatoes and tomatoes lightly with the oil and rub them with salt and pepper. Bake the potatoes for 1 hour and the tomatoes for 15 minutes. While the vegetables are baking, melt the butter in a saucepan and fry the onions until slightly golden. Add the sugar, ginger, wine and vinegar. Simmer on a low heat, stirring often, until the onions are glossy and the mixture is sticky, about 20 minutes. Do not let the onions brown, as they will turn bitter. Remove from the heat and set aside. Cut the cooked sweet potatoes and squeeze them open. Fill each sweet potato with a spoonful of the crème fraîche and a dollop of the onion mixture. Top with a few baked tomatoes and serve immediately. To drink: Raka Sangiovese 2008. The Tuscan grape pairs really well with tomato-based dishes. With red fruits, herbal notes and a touch of spice, it will support rather than overpower the flavours in this dish.Baked sweet potato with caramelised red onion, Rosa tomatoes and crème fraîche
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