Directions

Step 1

1. Preheat oven to 220°c.
2. Whisk the flour, baking powder, eggs, and milk together with a pinch of salt until smooth. Cover and rest for 30 minutes.
3. Heat the oil in a large roasting tin in the oven for 10 minutes.
4. Once hot, pour in the batter and cook for 25 minutes or until puffed up and golden.
5. Transfer the Yorkshire pudding sheet on a cooling rack when cooked and continue making the wraps until your batter is finished.

Step 2

1. Meanwhile, peel and cut the sweetpotato into 2cm cubes, boil for 15 minutes, transfer to a colander. Drain well and season with salt and pepper.
2. Pour olive oil in a pan on medium heat, add chopped onions, and cook until soft, add garlic, salt and Italian herbs and cook for another 2 minutes.
3. Put the drained sweetpotatoes, onion mix and unsalted butter into a blender and blend until smooth (approximately 1 minute

Step 3:

1. Keep your topping to one side and then you are ready to assemble your wrap.
2. Spread 2 tablespoons of the sweetpotato topping onto each Yorkshire pudding sheet, add leftover vegetables and stuffing. Wrap and serve.

Preparation: 30 minutes

Cooking time: 25 minutes