Sweet Potato Stuffed Mushrooms

In an oven preheated to 400, roast sweet potato 45 minutes or until tender. Set aside to cool and then peel off skin and discard.

In a sauté pan, combine sliced onion, scallions, and olive oil over medium low heat. Sprinkle with salt and pepper. Sauté 30-40 minutes or until onion is browned slightly and very tender. (You can take the onions as far as you want – the more cooked the better.)

In a large bowl, combine sweet potato meat, sautéed onions and scallions, minced thyme, vinegar, and salt and pepper. Stir with a kitchen mixer, hand blender, or food processor. Balance with more salt, lemon juice, or vinegar.

Use a piping bag to stuff cleaned mushrooms with mixture. Set carefully on lined baking sheet and bake at 350 for 15 minutes or until mushrooms are tender and producing liquid. Let cool 15 minutes before serving.