Submitted by : Mia’s Domain
Serve : 4
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
- 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.