Sweet Potato Toastie Pockets
INGREDIENTS:
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2 large sweet potatoes
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1 punnet BBQ flat mushrooms
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1 brown onion
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2 garlic cloves
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1 packet tortillas (La Banderita)
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1 pinch cinnamon
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1 pinch nutmeg
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1 punnet baby spinach
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100g provolone
METHOD:
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Pre-heat oven to 200º
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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)
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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.
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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.
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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.
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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.
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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.
