Sweet PotatoesPre-heat oven to 425°F. Toss the sweet potato cubes in the olive oil, and spread out on a baking sheet.

Roast in the oven for 25 minutes, stirring once halfway through.

Remove from oven and mash in a medium bowl. Allow to cool before assembling burritos.

FillingIn a large pan, heat the olive oil over medium heat. Add the onion, and sautee for 5-7 minutes, until soft and translucent.

Add the garlic and cook for 1 minute.

Add the spinach, and cook until wilted (1-2 minutes).

While cooking veggies, whisk together the eggs with the salt, pepper and chili powder. Pour evenly over the veggies in the pan, and cook, stirring frequently, until eggs are scrambled and cooked through.

Remove from heat and allow to cool completely before assembling burritos.

BurritosSpread ¼ cup of sweet potato puree on a large flour tortilla. Top with ½ cup of the egg mixture, and ¼ cup shredded cheese.

Roll.

Storage InstructionsWrap tightly in plastic wrap, then place in a storage container.

Freeze for up to 3 months.

To re-heatBEST: thaw in the fridge overnight. ALTERNATIVE: microwave on a paper towel in 30 second increments.

TO CRISP UP: fry in a frying pan for 3-4 minutes/side, or on a George Foreman Grill for 2-3 minutes total.