Submitted by : Mia’s Domain

Serve : 4

Ingredients :

4 large sweet potatoes
2 large white onions, chopped
8 asparagus, chopped
8 large cremini mushrooms, sliced
2 garlic cloves, crushed
3 tablespoons good quality balsamic vinegar
sea salt and black pepper

Method :

  • Preheat oven to 400 F
  • Rub potatoes with extra virgin olive oil. Season with sea salt and black pepper. Use a metal fork to poke holes in the potatoes. Bake for 1 hour or until soft. Keep warm.
  • On medium high heat, drizzle a generous amount of extra virgin olive (about three tablespoons) on a large deep sided skillet. When hot, add onions, garlic, mushrooms, asparagus, and balsamic vinegar. Season to taste with sea salt and black pepper. Sauté until vegetables are soft and caramelized.
  • Cut potatoes lengthwise across and fill with the vegetable topping. Sparingly drizzle some of the balsamic reduction from the pan over the top and serve right away.
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