Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Peel sweet potato and cut into a ½" dice. Cut Piquillo peppers into a fine dice. Peel and cut red onion into a fine dice. Finely chop parsley. Stem two sprigs of thyme and set aside two whole sprigs for garnish. Let butter soften at room temperature. Rinse steaks and pat dry.

In a medium pan over medium-high heat, warm 1 tsp. olive oil. Once hot, add the sweet potatoes, onion, and Piquillo peppers and sauté for 5 minutes. Slowly add heavy cream while stirring and reduce heat to medium. Cook another 10 minutes or until cream has reduced and potatoes are tender. Season with a pinch of salt and pepper.

While sweet potato hash is cooking, prepare the steaks. Heat 1 tsp. olive oil in an oven-safe medium pan over high heat. Season steaks on both sides with a pinch of salt and pepper. Place steaks in pan and cook on one side for 3-4 minutes, or until nicely browned on the one side. Turn steaks and place pan in oven to cook for another 5-7 minutes or until internal temperature reaches 145 degrees. Allow steaks to rest for 5 minutes before serving to ensure juiciness.

While steaks are cooking, place softened butter into a bowl and mix with parsley, thyme leaves (saving the whole sprigs for garnish), and smoked paprika. Using a spoon or whisk, mash together until butter is slightly whipped and seasonings are incorporated.

Place a serving of sweet potato hash on a plate. Place a steak atop the hash. Add a dollop of compound butter on steak. Garnish with a reserved thyme sprig.