This dish never fails to make me feel sated, decadent and really happy.
Extra virgin olive oil
1 large sweet potato, diced into 1/4-1/2" cubes (peeling optional)
1 medium yellow onion, sliced thinly
1 tsp fresh thyme
2 breakfast sausages, cut into little pieces (I like Jones mild links)
Toss the sweet potato and thyme with olive oil (about 1 Tblsp), season with sea salt and pepper, and either pan roast or roast in the oven at 400° about 15 minutes (stir partway) or until
slightly browned and tender.
Meanwhile, caramelize the onion slices by cooking in a little olive oil in a large frying pan. Start off cooking on medium for a few minutes until onions start to turn translucent, then
reduce heat to low and cook for around 30 minutes, stirring frequently, until onions turn so golden and sweet that you want to drape yourself with caramelized onion garlands.
Cook sausages according to instructions (I usually add mine to the sweet potatoes for around 10 minutes).