Chalk One Up for the Chef

My family has endured many failed cooking experiments over the years. They have valiantly chewed and smiled through concoctions I've made up, and, strangely, continue to allow me to be the head chef at Casa Lucas.

But every once in a while, one of my hairbrained experimental recipes works out. Last night I was trying to figure out what to do with two huge sweet potatoes we had left from our stop at a farm stand in South Carolina, and two huge Vidalia onions I bought last week. The resulting recipe was like heaven to me, and Eric, who is not a sweet potato fan, even loved it.

Here is the recipe. If you're brave, give it a try and tell me what you think of it. If you change it for the better, let me know and I'll adjust things on my end.

Any ideas for a name for this masterpiece?

Ingredients:
2 sweet potatoes
2 vidalia onions (these are only available seasonally, but red onions would be really good, too)
1/2 cup of sour cream
2 Tbsp. butter
2 Tbsp. olive oil
Ground cinnamon
Ground nutmeg
Curry powder

Pierce the sweet potatoes with a fork and bake at 425 for 45 minutes to an hour.

Meanwhile, in a large skillet over medium heat, melt the butter and olive oil. Chop the onion either into thin rings or into thin wedges, and add them to the melted butter/olive oil. Let them saute, stirring occasionally, for about 45 minutes to an hour, or until the onions are a caramelly-brown. Mine always end up sort of crunchy, which I like, so let them go a little longer if you want to.

Mix a tsp. of each spice into the sour cream.

When the potatoes and the onion are done, slice the potatoes open like you would a baked potato. Add a little butter and let it melt into the potato. Add a good dollop (or two) of the sour cream mixture to each potato.

Top with the caramelized onions.

Call me and weep from the goodness.