Loaded Vegetarian Sweet Potatoes

Line a baking sheet with foil or parchment and spray it lightly with Nonstick Nonstick Cooking Spray (as needed) .

Scrub your Sweet Potatoes (4) and pat them dry. Pierce each potato 2 or three times with a fork, and place them on the prepared baking sheet.

While the potatoes roast, get going on your Portobello Mushrooms (4) . Start by prepping the mushrooms, wash the caps well, pat them dry, and remove the stems. Using a spoon, remove the dark gills from their undersides.

Roughly chop the cleaned caps. Add them to the bowl of a food processor with the Yellow Onion (1/4) . Pulse a few times until finely chopped. You can also chop your mushrooms finely by hand if you don’t have a food processor.

Heat the Extra-Virgin Olive Oil (1 Tbsp) in a medium non-stick skillet over medium heat. Add Ancho Chili Powder (1 Tbsp) , Smoked Paprika (1/2 Tbsp) , Dried Oregano (1/2 Tbsp) , Ground Cumin (1 tsp) , Ground Coriander (1/2 tsp) , and Kosher Salt (1/2 tsp) to the pan and cook for 2 minutes until they're toasted and fragrant.

Add mushrooms and chopped onion to the pan along with the Apple Cider Vinegar (1 Tbsp) . Cook for 10-12 minutes until the mushrooms have released all their liquid.

Slice 1/4 inch off of each end of a Lime (1) and cut it in half, lengthwise. Set one of the halves cut side down​​ on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.

For the pico de gallo: Combine Cherry Tomatoes (2 cups) , Red Onions (1/3 cup) , Jalapeño Pepper (1) , Fresh Cilantro (1/3 cup) , Garlic (1 clove) , juice of another Lime (1) , Kosher Salt (to taste) , and Freshly Ground Black Pepper (to taste) . Cover and refrigerate until ready to use.

Cut a slit in the top of each sweet potato and roughly mash the insides with a fork. Season with Kosher Salt (to taste) Freshly Ground Black Pepper (to taste) .

Preheat your broiler on high. Top each potato with some of the Pepper Jack Cheese (1 cup) . Place the sweet potatoes under the broiler until the cheese is melted and bubbling, usually about 2 minutes.

Transfer the potatoes to a serving dish and top with plenty of the pico de gallo. Serve hot with Guacamole (to taste) and Lime Wedges if you're feeling festive.