Place sweet potato in a medium saucepan, cover with cold water and bring to a boil. Cook 5 to 7 min., or until fork tender. Drain and set aside.
Meanwhile, heat 1 tbsp (15 mL) oil in 12-in. (30-cm) non-stick ovenproof skillet, set over medium heat. Cook onion, stirring occasionally, for 15 min. or until golden brown. Stir in sausage and thyme. Continue to cook 3 to 5 min. until sausage is lightly browned. Cool slightly.
Preheat oven to 350°F (180°C). Meanwhile, in bowl whisk eggs with milk, salt and pepper until smooth. Stir in onion and sausage mixture, sweet potato and Cheddar. Wipe skillet clean with paper towel. Add remaining oil and set over medium heat. Pour frittata mixture in skillet. Cook 5 min., or until eggs start to set on the bottom and around edges.
Transfer to oven for 13 to 15 min. or until eggs are set. Cut into wedges and serve with green salad.
Cube frittata, skewer with toothpicks, and serve as a finger food.
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