Sweet Potato and Caramelised Onion Napoleon

Tasty towers of rosemary-infused sweet potato and caramelised onion from Caroline McCann. Excellent with veal or pheasant
Sweet Potato and Caramelised Onion Napoleon
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 2 sweet potatoes
  • 175 ml single cream
  • 1 sprig of rosemary
  • 1 tbsp unsalted butter
  • 2 sweet onions, such as Vidalia or Walla Walla, sliced
  • 2 tbsp brandy


1. Preheat the oven to 180°C/gas 4. Line a baking tray with baking parchment.

2. Peel the sweet potatoes and thinly slice using a mandolin with a straight blade. Place the slices on a board and cut into circles, using a round cutter.

3. Put the circles in a saucepan with the cream and rosemary, and bring to the boil. Reduce the heat and simmer for 10 minutes, then drain.

4. While the potatoes are simmering, melt the butter in a large saucepan over low heat. Add the onions and gently fry for 8 minutes until brown and caramelised. Stir in the brandy and deglaze the pan, scraping up any sediment.

5. To form the Napoleon, place four cooking rings on the parchment-lined baking tray. Place one slice of the potato in a cooking ring and add 1 teaspoon of caramelised onions. Repeat the process three times, then fill the remaining rings in the same way.

6. Place in the oven and bake for about 10 minutes until heated through.

7. Remove the cooking rings and transfer to warmed serving plates. Serve as an accompaniment to veal or pheasant.

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