Caramelized Sweet Potato and Red Onion Braid Recipe

Name: Caramelized Sweet Potato and Red Onion Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet potato (1 lb.), peeled and cubed; 3 Tbs. olive oil; 1 medium-sized red onion, peeled; 1/2 cup freshly grated Parmesan cheese; 2 cloves garlic, minced; 2 tsp. fresh snipped rosemary leaves, or 1 tsp. dried; 1/2 tsp. salt; 1/2 tsp. freshly ground black pepper; 1 sheet from a 17.25-oz. pkg. frozen puff pastry, thawed; 1 large egg, lightly beaten; Fresh rosemary branches for garnish

Servings: persons

1 large sweet potato (1 lb.), peeled and cubed
3 Tbs. olive oil
1 medium-sized red onion, peeled
1/2 cup freshly grated Parmesan cheese
2 cloves garlic, minced
2 tsp. fresh snipped rosemary leaves, or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 sheet from a 17.25-oz. pkg. frozen puff pastry, thawed
1 large egg, lightly beaten
Fresh rosemary branches for garnish

1
Preheat oven to 375F.
2
Put sweet potato in bowl.
3
Drizzle with 1 1/2 tablespoons olive oil, and spread potato cubes in single layer on half of large roasting pan.
4
Slice red onion vertically then horizontally into 1?4-inch-wide pieces.
5
Toss with remaining oil in bowl, and spread in single layer on other half of roasting pan.
6
Bake 25 to 30 minutes, tossing potato and onions separately several times, until vegetables start to soften and take on color.
7
Transfer both to bowl; toss to blend with cheese, garlic, rosemary, salt and pepper.
8
Let cool.
9
ncrease oven temperature to 425F.
10
Line baking sheet with parchment paper.
11
Unfold and roll puff pastry sheet out to 12x9 inches on lightly floured surface; transfer to baking sheet.
12
Spoon filling down center into 9x4-inch mound, leaving 2 inches of dough at short ends and 3 inches on each side.
13
Fold top and bottom edges over filling.
14
Cut pastry on sides into diagonal strips about 1/2-inch wide.
15
Fold strips alternately from each side over filling to create lattice or braided effect.
16
Brush egg over pastry.
17
Bake 25 to 30 minutes, or until puffed and golden.
18
Cool on wire rack.
19
Garnish with rosemary sprigs, and serve.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large sweet potato (1 lb.), peeled and cubed, 3 Tbs. olive oil, 1 medium-sized red onion, peeled, 1/2 cup freshly grated Parmesan cheese, and more.

Yes, Caramelized Sweet Potato and Red Onion Braid falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramelized Sweet Potato and Red Onion Braid

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions