Preheat the oven to 425°F.

Scrub your potato and wash the other vegetables.

Roast your choice of sweet potato on a baking sheet whole until fork tender when pierced with a fork, about 45 minutes.

Meanwhile, heat a small amount of water in a pan and add the onions. Sauté for 5 minutes until the onions have softened and become translucent.

Add the garlic and sauté for 3 more minutes until fragrant.

Add mushrooms, bell peppers, and broccoli and cook for 15 minutes until the vegetables are tender, but not overly cooked.

Turn off the heat and stir in the spinach and ground flaxseed.

Cut the sweet potato in half and light mash with a fork.

Pour sauteed vegetable mixture on top and enjoy!

For this recipe, you can use any type of sweet potato, standard potato, or yam variety that you enjoy. Sweet potato varieties include: Japanese, orange, purple and jewel or garnet yams. Regular potato varieties include: russet, yukon, white, yellow, and purple.