2 sweet potatoes, peeled and sliced
4 large onions, sliced
1 teaspoon salt
8 whole cloves garlic, crushed
2 teaspoons dried sage
2 teaspoons dried basil
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 1/2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried basil
2 teaspoons dried sage
1 teaspoon dried tarragon
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons dried marjoram
2 teaspoons dried basil
Bring a large saucepan of water to a boil. Stir in the sweet potatoes and onion; cook until tender but still firm, about 15 minutes. Drain and mash.
In a small bowl mix together salt, garlic, sage, basil, marjoram, parsley, oregano, basil, and parsley. Mix together and set aside 1/2 cup for garnish.
Combine butter, brown sugar, salt and garlic powder in a small skillet over medium heat. Cook, stirring, until currant, about 15 minutes. Add onion, garlic and sage; stir fragrant mixture together. Cook and stir, stirring constantly, for about 5 minutes. Remove from heat and stir in the parsley, oregano, basil and basil until thoroughly combined. Spoon into greased baking dishes. Garnish with remaining parsley and olive oil. Brush or drizzle with the remaining marinade.
Bake for 20 to 25 minutes in the preheated oven, or until tender. Remove from oven and sprinkle with remaining parsley.
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