Roast chopped sweet potatoes, tossed well with two tablespoons of olive oil and seasoned with salt and pepper, for 30 minutes at 425℉ until cooked through.
Place a steamer basket fitted inside a large pot of water. Bring to a boil and add the broccoli, salt and pepper. Cover and steam until tender and bright green, about 3-5 minutes.
Heat 1 tablespoon of oil, butter or a combination in a large, deep saute pan over medium heat. When hot, add the sliced onions and sprinkle with salt. Cook for 5 minutes, then reduce heat to medium low and sprinkle on the sugar, if you're using it. Cook for another half an hour, stirring occasionally, until golden brown and soft.
Property of Allergic to Salad (www.allergictosalad.com)