in a large skillet sauteed onions in butter til soft. add garlic powder and salt. reduce heat to med high and cook, stirring often for 25-30 minutes or til a deep golden brown.

meanwhile cook the pasta shells. drain and put aside.

stir in the broth and sherry, thyme and pepper into the onions. bring to a boil and cook til liquid is evaporated. remove from heat. stir in sweet potatoes and gorgonzola cheese.

spoon into shells. place on a greased pan. sprinkle with parmesan cheese. cover and bake at 375 for 20-15 or til heated. sprinkle with parsley. serve with gravy.