Sweet Potato & Caramelized Onion Shells Recipe

Gorgonzola cheese and sweet potatoes add a fun and flavorful twist. Delicious with a sprinkle of Parmesan, the shells can be topped with leftover gravy, too.—Robin Haas, Cranston, Rhode Island

Ingredients

• 2 large onions, chopped
• 3 tablespoons butter
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 21 uncooked jumbo pasta shells
• 1/4 cup reduced-sodium chicken broth
• 1 tablespoon sherry or apple cider
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1-1/2 cups mashed sweet potatoes
• 1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1 cup turkey gravy, warmed

Directions

1. In a large skillet, saute onions in butter until softened. Add garlic powder and salt. Reduce heat to medium-low; cook, stirring occasionally, for 25-30 minutes or until deep golden brown.
2. Meanwhile, cook pasta shells according to package directions. Drain pasta; set aside.
3. Stir the broth, sherry, thyme and pepper into onions. Bring to a boil; cook until liquid is almost evaporated. Remove from the heat. Stir in sweet potatoes and Gorgonzola cheese.
4. Spoon into shells; place in a greased 11-in. x 7-in. baking dish.
5. Sprinkle with Parmesan cheese. Cover and bake at 375° for 10-15 minutes or until heated through. Sprinkle with parsley. Serve with gravy. Yield: 7 servings.

Read more: caramelized

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