Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes

This is a Rachael Ray 30 Minute Meal...but it took me a good hour to make and my kitchen was a disaster. As I was making the sauce, I thought for sure it would be gross...it did not look appetizing, throwing in so many ingredients into the sauce. But to my surpirse, it was pretty damn delicious!!! I will definitley make this again.

Source: Rachael Ray

Ingredients:
4 large sweet potatoes, peeled and thickly sliced
Salt & Pepper
1 1/4 pounds ground turkey
2/3 cup breadcrumbs (a couple of generous handfuls)
2 scallions, white and green parts only, finely chopped (I omitted this)
1/3 cup finely chopped flat-leaf parsley (a generous handful)
2 tablespoons fresh thyme leaves, chopped (I used dried)
1 large egg
1 teaspoon whole milk or half-and-half
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
1 small red onion or 1 large shallot, chopped (I omitted this, I hate onions)
Juice of 1 orange plus 2 teaspoons grated peel
1 tablespoon flour
2 cups chicken broth
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon spicy mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce

Directions:
1. In a deep pot, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.
2. While the potatoes are working, in a bowl, season the turkey with salt and pepper. Add the breadcrumbs, scallions, parsley and thyme. In a small bowl, beat the egg with the milk; mix into the turkey mixture. Shape the meat into 4 oval patties about 1 inch thick. In a large skillet, heat the EVOO, 1 turn of the pan, over mediumhigh heat. Add the patties and cook, turning once, until browned, about 15 minutes.
3. In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 6 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour on the red onion and cook for 1 minute, then whisk in 3/4 cup chicken broth and the orange juice; cook until thickened, 30 seconds. Whisk in 2 tablespoons brown sugar, the ketchup, mustard, Worcestershire sauce and hot sauce. Lower the heat and simmer for 5 minutes.
4. Mash the potatoes with 1 to 1 1/4 cups chicken broth. (Stir the broth in a little at a time so you don't make it too watery). Stir in the remaining 2 tablespoons brown sugar; season with salt and pepper. Serve with the turkey patties and the gravy on top.