Sweet Potato Hash with Mushrooms & Peppers

To Bake Sweet Potato

1. Preheat oven to 400 degrees

2. Wash 2 sweet potatoes thoroughly. Use a vegetable brush to clean it and then dry it completely

3. Poke holes in the potato using a fork. I poke the potato in about 5 different locations

4. Lightly oil both sweet potatoes and wrap them in aluminum foil

5. Bake for 40 minutes. Remove from the oven and allow them to cool while still wrapped. Cut into cubes and set aside. Also, set the oven to 425°

6. While the potatoes are in the oven, make the vegetables

To make the vegetables

1. In a cast iron pan, heat 2 tsp of extra virgin olive oil on medium heat

2. Add 1/2 cup of finely chopped red onions.

3. When they have caramelized, add 1/2 cup of green bell pepper, finely chopped

4. When the bell peppers have softened (about 4 minutes), add 2 cups of cubed brown button mushrooms

5. Cook until the mushrooms are almost crispy (about 7-10 minutes)

6. Add 1 tsp crushed garlic, 1 tsp of crushed ginger, 1 Tbsp of flax meal and 1/2 of a jalapeno (finely chopped). Mix well

7. Add the cubed sweet potatoes

8. Add 1/2 tsp salt (or to taste), 1 tsp of olive oil, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp ground pepper, 1/4 tsp apple cider vinegar and 1/2 tsp of capers (optional). Mix well

9. Top with 2 cups of cheese. I used 1 cup shredded cheddar and 1 cup shredded mozzarella

10. Bake for 10 minutes or until the cheese has fully melted

Serve the sweet potato hash immediately