Instructions

1. Preheat oven or toaster oven to 375 degrees. Bake sweet potatoes until they can easily be pricked with a fork, about 45-55 minutes.
2. Wash and core apples. Slice into thin, 1/8-inch wedges, to yield about 6 cups apple slices. In a small bowl, mix cider and cornstarch
3. In a large skillet, heat 2 tablespoons of oil over until medium-high heat. Working in batches, if necessary, add sausage and sear 4 to 5 minutes* on each side, or until juices run clear when thickest part is pierced with tip of knife. Transfer sausage to plate.
4. In same skillet, reduce heat to medium, add an additional tablespoon oil and cook apple wedges and shallot 2 to 3 minutes, stirring, or until apples are just limp.
5. Increase heat to high and add cider-cornstarch mixture to pan, stirring continuously, until mixture comes to a slow boil. Reduce heat and cook until apples are tender and sauce has thickened, stirring occasionally. Return sausages with any accumulated juices, thyme and butter, if using, to skillet; heat through.
6. Remove skin from sweet potato and mash flesh. Arrange sausage, apples, sauce over potatoes and serve, garnished with a thyme sprig, if desired.