Step 1

Preheat oven to 220°c.

Step 2

Whisk the flour, baking powder, eggs, and milk together with a pinch of salt until smooth. Cover and rest for 30 minutes.

Step 3

Heat the oil in a large roasting tin in the oven for 10 minutes.

Step 4

Once hot, pour in the batter and cook for 25 minutes or until puffed up and golden.

Step 5

Transfer the Yorkshire pudding sheet on a cooling rack when cooked and continue making the wraps until your batter is finished.

Step 6

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.

Step 7

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.

Step 8

Put the drained sweetpotatoes, onion mix and unsalted butter into a blender and blend until smooth (approximately 1 minute).

Step 9

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