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.