Sweet Potato Toastie Pockets

 

INGREDIENTS:

  • 2 large sweet potatoes  

  • 1 punnet BBQ flat mushrooms  

  • 1 brown onion  

  • 2 garlic cloves 

  • 1 packet tortillas (La Banderita) 

  • 1 pinch cinnamon  

  • 1 pinch nutmeg 

  • 1 punnet baby spinach  

  • 100g provolone

 

METHOD:

  1. Pre-heat oven to 200º

  2. In a baking tray lined with baking paper, place the sweet potato and bake for 1.5-2 hrs until soft. ( You could do this the night before) 

  3. Meanwhile, finely slice the onions and garlic. Slice the mushrooms into 1/2 cm pieces. In a hot pan, drizzle olive oil. Add in the onions and garlic, and sauté for 5 mins until soft & golden. 

  4. To your pan, add in your mushrooms half at a time so they don’t overload the pan, and cook for approx. 10 mins until they are soft and cooked through. Place into a bowl & set aside. 

  5. In the same frying pan, drizzle olive oil, and on a high heat, sauté the spinach for 1 min until it turns vibrant green and wilts. 

  6. Once your sweet potato is cooked, open the skin and scoop out the flesh in to a bowl. Season with salt, pepper and a pinch of nutmeg and cinnamon. Mix well and set aside.  

  7. Prepare your pockets by adding the sweet potato mix, mushrooms, spinach and grated provolone. Fold them in half & cook them in a pre-heated sandwich press or BBQ until hot and golden.