by Sarah Steimer
- 2 large sweet potatoes, peeled and cubed
- salt and pepper, to taste
- olive oil
- 1/3 red onion, sliced very thin
- 2 cups Brussels sprouts, halved then sliced thin (or can just roughly chop)
- leaves from 4 thyme springs
- 2/3 cup whipping cream
- 1/2 teaspoon ground cloves
Preheat the oven to 350 degrees.
Place the sweet potatoes in a well-salted pot of water. Bring a boil then reduce to a simmer. Cook until the potatoes are very tender.
While the potatoes cook, heat a large pan over medium heat. Add olive oil and, once hot, add the onion. Toss to coat and season with salt. Lower the heat to medium-low and cook until very soft and almost beginning to caramelize, about 10-12 minutes. Add the Brussels sprouts and toss. Cook until the Brussels are tender.
Place the cooked and drained potatoes in an oven-safe pan and mash with a fork (can be a bit lumpy!). Add in the onions and Brussels sprouts, along with the thyme leaves, whipping cream and cloves. Combine everything with a wooden spoon and adjust the salt and pepper. Level the potato mixture for even cooking.
Bake for about 15-20 minutes, or until the top begins to turn golden brown.
Makes about 6 servings.