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 ½ cup of finely chopped red onions.
When they have caramelized, add ½ 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 ½ of a jalapeno (finely chopped). Mix well
Add the cubed sweet potatoes
Add ½ tsp salt (or to taste), 1 tsp of olive oil, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp ground pepper, ¼ tsp apple cider vinegar and ½ 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