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2large sweet potatoes(I used one gold and one purple....but either/or is fine)
3tablespoonfresh thyme(if you only have dried then half the amount)
Salt and pepper
2eggs(optional - poached or fried)
Pre-heat the oven to 200°C/180°C fan forced/Gas mark 6.
Peel the butternut pumpkin and sweet potatoes and cut into 2cm dice.
Cover 2 baking sheets with cooking paper, or foil (I use 'Glad Bake & Cooking Paper) and spread the pumpkin and potato in a single layer.
Dry roast for 20 minutes until slightly dried looking and just cooked. I like to dry roast it so that later when you stir it through the onions, the pumpkin and potatoes act like little sponges and soak up all the oniony, thymey oil.
Meanwhile heat the oil in a large frying pan (preferably one that can go in the oven), add the onion and gently fry until softened. Turn up the heat and allow the onions to just start to colour.
Stir through the thyme and season generously with salt and pepper. (If you aren't worrying about fat and not cooking for vegans a nice large knob of butter would be a good addition here :oops: )
Remove the pumpkin and potatoes from the oven (check they are cooked through) and stir gently into the onions until everything is glistening and combined.
Place the frying pan back into the oven and allow 5-10 more minutes for everything to become mixed mingled and delish. (if your frying pan doesn't go in the oven, transfer to an oven proof dish before cooking).