Peel and cut sweet potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Drain sweet potatoes in a colander/strainer and return to pot. Add half the cream base (reserve remaining for adjusting thickness), onion salt, and 1/4 tsp. pepper and mash until smooth. If mash is too dry, add remaining cream base, 1 Tbsp. at a time, until desired consistency is reached.

While sweet potatoes cook, continue recipe.

Peel apple, quarter, and remove core. Cut into 1/4" dice.

Stem and mince half the rosemary (reserve remaining sprig whole for steaks).

Mince half the garlic (reserve remaining cloves whole for steaks).

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine 1/3 the softened butter (reserve remaining for apple mixture and steaks), minced rosemary (to taste), and garlic and parsley seasoning. Set aside.

Pat steaks dry and season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium-low heat and add 1/3 the reserved softened butter (reserve remaining for steaks) to hot pan.

Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.

Add white portions of green onions and stir often until softened, 1-2 minutes.

Add minced garlic and stir often until fragrant.

Add apples and a pinch of salt and pepper. Stir occasionally until tender, 3-5 minutes.

Remove from burner. Cover and set aside.

Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Let oil heat, 3 minutes.

Add steaks to hot pan and sear undisturbed until deeply browned on one side, 4-6 minutes.

Flip steaks and add remaining 1/3 the softened butter, reserved whole garlic, and reserved rosemary sprig.

Once butter melts, gently tilt pan and spoon melted butter mixture over steaks, garlic, and rosemary. Repeat spooning butter mixture over steaks often, cooking until steaks reach desired doneness, or 4-6 minutes for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate. Rest, 3 minutes.

While steaks cook, continue recipe.

Add half the apple mixture (reserve remaining for garnish) to mashed sweet potatoes and stir to combine.

Plate dish as pictured on front of card, topping mashed sweet potatoes with remaining apple mixture. Garnish dish with green portions of green onions and top steak with compound butter. Slice steak, if desired. Bon appétit!