Savory Sweet Potates in Rosemary Nutmeg Cream Sauce

I usually love marshmallow covered sticky sweet sweet potatoes, but this year I decided to make savory sweet potatoes. This recipe is adapted from a Bon Appetit recipe.

2 tbsp butter
1/2 cup of pureed white onion
1 tsp fresh rosemary
1 lb sweet potatoes, peeled & cut into 1/2-inch-thick rounds, halved
1 cup chicken broth
1/2 cup of whipping cream
fresh grated nutmeg
salt and pepper to taste

Heat butter in a skillet over medium high heat. Add onions and rosemary and saute until slightly brown. Add sweet potatoes and broth. Reduce to a low simmer and cover for about 10 minutes or until the sweet potatoes are almost tender. Add cream and nutmeg and simmer uncovered until the sweet potatoes are falling apart and the sauce is thick.