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.