Method

1. Wash the sweet potato and poke holes all over it with a fork.

2. Place on a microwave safe plate and microwave the sweet potato on high for 5–8 minutes, until soft.

3. Allow to cool, cut the sweet potato open carefully and scoop the soft flesh into a bowl.

4. Add the paprika, cumin, chilli flakes, salt and pepper.

5. Mash everything together with a fork until it becomes a chunky spread. Taste and adjust seasoning.

6. Spread the mixture onto a wrap and sprinkle over the cheese and grated/sliced vegetables. Fold over.

7. Place the cooking oil in a sandwich press, or a frying pan with a drizzle of cooking oil. Cook the folded wrap for 2–3 minutes per side until golden and warm.

8. Cut into wedges and serve with fresh herbs, lemon juice and a dollop of yoghurt.

HOW TO STORE

• Stores well in the fridge for 3-4 days.
• Can be frozen for up to 2 months.
• Learn more about storing food safely here.

HELPFUL TIPS

• For extra flavour, add a spoon of red pesto, salsa, plain yoghurt, a squeeze of lemon, fresh coriander or a pinch of cumin. Plain yoghurt is a versatile ingredient that can be used across many meals both sweet or savoury. Salsa can been frozen in small amounts and then defrosted in the fridge.
• Mash beans or a tin of tuna through the sweet potato for an extra protein boost.
• Save the sweet potato skin for later, add into soups or stews!

SUBSTITUTIONS

• Swap sweet potato with pumpkin, potato or carrot (microwave until soft).
• Swap the spices, try Indian‑style (curry powder & yoghurt) or Middle‑Eastern‑style (cumin, lemon & parsley).
• Use Greek/plain yoghurt or sour cream instead of lemon/vinegar for tang.
• Replace wraps with pita, naan, flatbread or toast!
• Add any leftover veggies: capsicum, spinach, corn, grated zucchini, or roasted vegetables.