Ingredients:

3 medium sweet potatoes
4 tbsp butter, vegan or regular
1/2 onion, diced
1/2 tsp garlic powder
2 tbsp chives + more for garnish
1/4 cup milk
3 cups mozzarella, vegan or regular
1/4 cup parmesan, optional
salt and pepper to taste

Directions:

Preheat oven to 400 and line a baking sheet with foil.
Place the potatoes on the prepared sheet and cut a few slits in each one to allow steam to vent.
Roast for 50 minutes to 1 hr or until very tender when pierced with a fork.
Remove from the oven and allow to cool until comfortable to handle.
When cool to the touch, peel the skin off each potato and place them into a medium bowl.
Heat the butter over medium heat and add the onion, garlic and milk.
Cook for 5-7 minutes or until soft and translucent then add in the chives and continue to cook for another minute. Pour the butter mixture and mozzarella over sweet potatoes and mash with a fork until fully combined.
Taste and season with salt and pepper to your liking.
Scoop the mixture into 4 ramekins and top with additional mozzarella and parmesan, if using.
Place the ramekins on the baking sheet and cook until cheese in melting and bubbly, about 15-20 minutes.
Garnish with additional chives, salt and pepper.