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. Saute 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.