Meatballs with Mushroom Sauce and Sweet Potatoes

I got this recipe from the CLBB, but the original source was Shape Magazine. I made very little modifications and it was an excellent week night dinner. I will post my modified version.

Meatballs with Mushroom Sauce
Over Smashed Sweet Potatoes
Shape, January 2004
4 servings

1 pound sweet potatoes, peeled
and cut into 2-inch chunks
4 teaspoons olive oil, divided
salt
black pepper
1 pound extra-lean ground sirloin
(about 90%-95% lean)
1/2 cup diced shallots
1/4 cup panko
1 egg
worcestershire sauce
2 tablespoons chopped fresh parsley
1 cup sliced fresh shiitake
1 teaspoon dried thyme
1 cup reduced-sodium beef broth
1 tablespoon cornstarch
1/4 cup sherry

Bake sweet potatoes until tender. Transfer to a large bowl. Add 2 teaspoons olive oil, salt and pepper to taste, and smash together with a fork until lumpy.
Meanwhile, to make the meatballs, combine salt and pepper with next 6 ingredients in a large bowl. Form mixture into 16 2-inch meatballs.
Heat remaining 2 teaspoons of the oil in a large nonstick skillet over medium heat. Add meatballs and saute 5 minutes, until browned.
Add mushrooms and saute 3 minutes, until tender and releasing juice. Add thyme and stir to coat. Add beef broth and simmer 3 minutes, until meatballs are cooked through.
Dissolve cornstarch in sherry and add to skillet. Simmer 1 minute, until sauce thickens.
Spoon smashed sweet potatoes onto individual plates and top with meatballs. Spoon mushroom sauce over top and serve.

Nutrition score per serving (4 meatballs, 1/4 cup mushroom sauce, 1/2 cup sweet potatoes): 411 calories, 24% fat (11 g; 3 g saturated), 44% carbs (45 g), 32% protein (33 g), 5 g fiber, 66 mg calcium, 4 mg iron, 628 mg sodium.