Sweet Potato & Carmelized Onion Casserole

Sweet Potato & Caramelized Onion Casserole 

5 lb sweet potatoes, peeled and sliced into ½ inch disks

1 large yellow onion, halved and sliced thin

4 tbsp organic unsalted butter

2 tbsp olive oil

2 tbsp orange juice

¼ cup organic agave nectar

2 tbsp brown sugar

¼ cup chopped pecans 

1. Place sweet potatoes in large pot with cold water to cover; bring to a boil, and cook until soft but not falling apart, about 25 minutes. Drain and mash vigorously.
2. Meanwhile, cook onion, butter, olive oil, orange juice, and agave nectar in large skillet over medium heat, stirring often, until onion is soft and slightly golden, about 20 minutes.
3. Fold onion and liquid into sweet potatoes. Transfer to a grease, deep 9 x 9 – inch square baking dish, smooth, and sprinkle top with brown sugar and pecans. (It can be prepared to this point up to 2 days in advance. Bring back to room temperature before heating.)
4. Heat in 350°F oven for 35-45 minutes, or until warmed through and lightly browned on top.