Preheat oven to 400 degrees F (200 degrees C).
Line a baking sheet with foil or parchment and spray it lightly with Nonstick Cooking Spray (to taste).
Scrub your Sweet Potato (4) and pat them dry. Pierce each potato 2 or three times with a fork, and place them on the prepared baking sheet.
Roast for 50 minutes to 1 hour until the potatoes are very tender. Heads up, if you’re using bigger potatoes, they may take up to 1 hour and 15 minutes.
While the potatoes roast, get going on your Portobello Mushroom (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 tablespoon) in a medium non-stick skillet over medium heat. Add Ancho Chili Powder (1 tablespoon), Smoked Paprika (2 teaspoon), Dried Oregano (1 1/2 teaspoon), Ground Cumin (1 teaspoon), Ground Coriander (1/2 teaspoon), and Kosher Salt (1/2 teaspoon) 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 tablespoon). Cook for 10-12 minutes until the mushrooms have released all their liquid.
Then turn up the heat to high and cook for a minute or two to get a little crispy and char on some of the mushrooms. This mix will look a little like ground beef. Transfer the mushrooms to a bowl and cover with foil.
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 Tomato (1 pint), Red Onion (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).
Spoon a quarter of the mushroom filling into each of the sweet potatoes.
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.