Steam the Brussel sprouts until just tender and cut them into halves or quarters. Slice the baked sweet potatoes into rounds or quarters. Heat the butter and oil in a large skillet. Add the pre-baked, sliced sweet potatoes and the steaming, quartered Brussel sprouts and sauté over medium-high heat until golden. Season with salt and pepper and serve hot.
Nancy and Tim Bass - Sunburst Tomato