To Bake Sweet Potato

• Preheat oven to 400 degrees
• Wash 2 sweet potatoes thoroughly. Use a vegetable brush to clean it and then dry it completely
  
• Poke holes in the potato using a fork. I poke the potato in about 5 different locations
• Lightly oil both sweet potatoes and wrap them in aluminum foil
  
• 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°
• While the potatoes are in the oven, make the vegetables

To make the vegetables

• In a cast iron pan, heat 2 tsp of extra virgin olive oil on medium heat
• Add 1/2 cup of finely chopped red onions.
• When they have caramelized, add 1/2 cup of green bell pepper, finely chopped
  
• When the bell peppers have softened (about 4 minutes), add 2 cups of cubed brown button mushrooms
• Cook until the mushrooms are almost crispy (about 7-10 minutes)
• 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
• Add the cubed sweet potatoes
• 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
  
• Top with 2 cups of cheese. I used 1 cup shredded cheddar and 1 cup shredded mozzarella
• Bake for 10 minutes or until the cheese has fully melted

Serve the sweet potato hash immediately