Sweet Potatoes, Spiralized with Goat Cheese, Caramelized Onion and Pine Nuts

Preheat the oven to 400 degrees. Add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter to a saute pan or skillet, and heat over medium heat.
Once the butter is melted, add the sliced onions, pinch of sugar, pinch of salt and pepper, and stir to combine. Reduce heat to low, and cook the onions low and slow for about 20 minutes, stirring frequently. While the onions begin cooking, toss the raw spiralized sweet potato with 1 Tablespoon of olive oil in a large bowl, salt and pepper to taste (1/4 teaspoon salt salt and 1/8 teaspoon pepper). Spread the sweet potato “noodles” on a baking sheet line with parchment paper. Baked for 10 minutes, remove the pan and rearrange the noodles, and bake for another 4 minutes.
Keep an eye on the onions, and stir frequently. If the onions start to look too dry, add a tablespoon or two of chicken stock (optional) to deglaze the pan. Once the onions and sweet potatoes are cooked, assemble in a serving dish: add the cooked noodles to the bottom, top with the caramelized onions, goat cheese and pine nuts. Garnish with chopped fresh thyme. Serve immediately.

​12 ounces raw sweet potatoes spiralized (*see Notes below)
1.5 Tablespoon olive oil divided
1/2 Tablespoon butter
1 large yellow onion sliced
pinch of sugar
salt and pepper to taste
2 ounces goat cheese crumbled
2 Tablespoons pine nuts
1 tablespoon fresh thyme leaves (optional for garnish)
1/3 cup vegetable stock or chicken stock (optional to add to caramelized onions a few tablespoons at a time to deglaze pan)