Sweet Potato Skins with Mushrooms

Love, love, love sweet potatoes! I needed a recipe that would convince my husband and toddler that they are absolutely fabulous, since the few times I made them they were not huge fans. It had to be easy, I'm so over complicated recipes living with a toddler and infant! When they are older, sure, but for now my mental capacity and culinary ability is hindered by 24/7 child love. These take a while because you bake the sweet potatoes whole first, just needs a little advance planning. But it is painfully simple, promise!

It's a recipe you can get creative with, possibilities are endless! I didn't have many ingredients on hand, but you can add some chopped spinach or kale to the mushroom mixture, top with fresh green onions or bacon, mix in some chickpeas, etc. My sweet potatoes were more on the medium side, the three of us ate it all and wanted more - so plan accordingly. My toddler ate almost two halves, she loved it! If you try it, let me know how you liked it!

Ingredients:

3 large sweet potatoes
1 1/2 tbsp butter

1/2 large sweet onion minced
5 mushrooms diced (I used common white mushrooms, but one portabello would be even better)
1/4 cup shredded Gouda cheese (or any other one you prefer)
salt and pepper to taste

Directions: 

1. Bake whole sweet potatoes at 350 for 45 to 60 minutes, or until fork tender.

2. While they are baking, saute onion and mushrooms in butter for about 10 to 15 minutes at medium heat (until onion is translucent). Set aside. 

3. Cut sweet potatoes in half, let cool 5 to 10 minutes.

4. Scrape sweet potato out of peel, leave thin layer so the skin can stand on its own. 
5. Mash sweet potato, mix with onions and mushrooms (optionally you can mix half the shredded cheese into the mix), top with the shredded cheese. 
6. Bake at 350 for 10 minutes and serve!

Inspired by Lindsay at Pinch of Yum, a fabulous food blogger