Roasted sweet potatoes with spicy sauce

Ingredients:

For the green onion sauce:

• 1 cup chopped green onions
• 3 tablespoons white wine vinegar
• 1 tbsp Dijon mustard
• 1/2 cup olive oil
• 2 teaspoons of honey
• Salt and freshly ground black pepper

For potatoes:

• 1/4 cup vegetable oil
• 2 tbsp (30 g) unsalted butter
• 1 medium Spanish onion, sliced ​​into half rings
• A pinch of sugar
• 1 tbsp finely chopped fresh thyme leaves
• Coarse salt and freshly ground black pepper
• 6 large sweet potatoes, cut into 2.5cm cubes

Preparation:

1. For the sauce: In a blender, combine the onion, vinegar, mustard, and a few tablespoons of cold water and blend until smooth. With the blender running, slowly add the olive oil and continue blending until emulsified. Add honey, a pinch of salt, and pepper, and pulse a few more times to thoroughly combine.
2. For potatoes: Heat 1 tablespoon vegetable oil and 1 tablespoon (15 g) butter in a medium saucepan over medium heat. Add the onion and a pinch of sugar and cook, stirring occasionally, until golden and caramelized, about 30 minutes. Stir in the thyme and season with salt and pepper.
3. While the onions are caramelizing, place the potatoes in a medium saucepan filled with cold, salted water. Bring the water to a boil and cook until tender, about 10-12 minutes, but still firm when pierced with a knife. Drain the potatoes in a colander and pat dry with paper towels.
4. Heat the remaining butter and vegetable oil in a cast-iron skillet over medium-high heat. Add the potatoes and cook, pressing firmly with a spatula, until golden brown on the bottom, about 5 minutes. Add the caramelized onions and drizzle with the green onion sauce, tossing to coat. Transfer the potatoes to a serving platter and drizzle with the remaining sauce.
   
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