1. Start by peeling and cubing your sweet potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender.
2. While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the pork medallions, seasoning them with salt, pepper, and a sprinkle of cinnamon. Sear the pork for about 3 minutes on each side until nicely browned but not fully cooked through. Remove pork from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant. Stir in the fresh thyme leaves.
4. Pour in the apple cider, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce for about 5 minutes to concentrate the flavors.
5. Return the pork medallions to the skillet, nestling them into the cider sauce. Cover and simmer gently for 8-10 minutes, or until the pork is cooked through and tender. The sauce should thicken slightly—if it’s too thin, remove the pork and let the sauce reduce a bit more before pouring it back over the meat.
6. Drain the sweet potatoes and return them to the pot. Add butter, milk, and maple syrup (if using). Mash until smooth and creamy. Taste and adjust seasoning with salt and pepper.
7. Serve the pork medallions drizzled with the apple cider sauce alongside generous scoops of mashed sweet potatoes. Garnish with freshly chopped parsley for a pop of color and freshness.

One tip I learned from my grandmother—and something I pass on to my own kids—is to always taste as you go. Don’t be afraid to tweak the seasoning or sweetness. It’s those little adjustments that turn a good recipe into a cherished family classic.