In a fry pan, cook the sausages on a med-high heat until browned and cooked through.
Meanwhile heat the butter in a fry pan and add the chopped onion and garlic on a medium heat.
Cook for 3-4 minutes until they begin to soften.
Add the thyme and cook for a further minute (add more butter if need be).
Add the arrowroot and stir for 2-3 minutes.
Now add the broth and stir until you reach the desired consistency.
It’s possible at this point to blend the gravy in a blender to “hide” the onions more.
Place the sweet potato in a large saucepan and cover with salted water.
Bring to the boil, then reduce to simmer and cook until the potatoes soften.
Drain the water and return the pot to the heat for 30 seconds to cook off any residual water.
Add the coconut cream & seasoning, and mash (add butter if you need to).
Serve with the sausages and onion gravy.
Recipe by Scott Gooding