Step 1

Preheat oven to 220°c.

Step 2

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

Step 3

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

Step 4

Once the oil is hot, pour in the batter and bake for 25 minutes or until puffed and golden.

Step 5

Transfer the Yorkshire pudding sheet to a cooling rack once cooked, and repeat until all the batter is used.

Step 6

Meanwhile, peel and cut the sweetpotatoes into 2 cm cubes. Boil for 15 minutes, then drain well and season with salt and pepper.

Step 7

Heat olive oil in a pan over medium heat, add the chopped onions and cook until soft. Add the garlic, salt and Italian herbs, and cook for another 2 minutes.

Step 8

Place the drained sweetpotatoes, onion mix and butter in a blender and blend until smooth, about 1 minute.

Step 9

To assemble, spread 2 tablespoons of the sweetpotato topping over each Yorkshire pudding sheet, then add any leftover vegetables and stuffing.

Step 10

Wrap and serve warm.