2 medium sweet potatoes
15 ml olive oil
125 ml onion, chopped
2 garlic cloves, chopped
1 portobello mushroom, chopped
30 ml balsamic vinegar
25 ml flour
175 ml broth
50 ml cream cheese
50 ml fresh herb of your choice such as rosemary, basil or tarragon
– salt & pepper to taste –
Using a fork; poke several holes in sweet potatoes. Bake in preheated 350 F (180 C) oven for approximately 45 to 60 minutes until potato is soft.
In a non-stick skillet; heat oil. Add onions and garlic; saute slowly for about 10 minutes. Add portobello mushroom. Saute over medium heat until well browned.
Add balsamic vinegar and cook down. Turn heat to low; stir in flour, mix in well and cook a few minutes. Add broth and bring to a simmer to thicken. Add cream cheese, herbs, salt and pepper to taste. Cook on low a few minutes to blend flavours.
When potatoes are cooked; split open down the centre and fluff insides with a fork. Spoon mushroom mixture over sweet potatoes.
Serves 2