Sweet potato puree with maple syrup and caramelized onions

Ingredients:

• 4 large sweet potatoes, peeled and cut into large pieces
• 1/4 tbsp. maple syrup + 2 tbsp. l.
• 1/4 cup olive oil, divided into 2 parts
• 2 tsp coarse salt, plus more to taste
• 1 teaspoon ground black pepper and more to taste
• 2 tbsp (30 g) butter
• 1 large sweet onion, thinly sliced
• Hot water

Preparation:

1. Preheat oven to 190°C.
   
   In a large bowl, combine the sweet potatoes, 1/4 cup maple syrup, 2 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Toss to coat evenly and transfer to a baking sheet. Bake in the preheated oven for 35-40 minutes, or until tender. Check the sweet potatoes after 15 minutes and stir if necessary.
2. Meanwhile, melt the butter in a medium skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the chopped onion, 2 tablespoons maple syrup, and salt and pepper to taste. Cook until richly golden, about 2 minutes. Remove from the heat. Add water, 1 tablespoon at a time, if the pan becomes dry.
3. Transfer the sweet potatoes to a food processor (you may need to work in batches) and add about a tablespoon of hot water. Puree until combined, then add half of the caramelized onions. PULSE several times to puree to your desired consistency, adding more hot water for a smoother consistency. Stir in the remaining caramelized onions, reserving some for serving.
4. Serve warm in a bowl, garnished with the reserved caramelized onions.