• Before starting, preheat the oven to 425˚F.
• Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
• Wash and dry all produce.
• Cut sweet potatoes into 1/4-inch wedges.
• To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with Applewood Smoke Spice, salt and pepper, then toss to coat.
• Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.

• Meanwhile, on another parchment-lined baking sheet, arrange bacon strips in a single layer. 
• Roast bacon in the top of the oven for 12-14 min, flipping halfway through, until crisp and cooked through.**
• Using tongs, transfer bacon to a paper towel-lined plate.
• Carefully transfer bacon fat to a small heat-proof bowl. Reserve.

• Meanwhile, to another small bowl, add Dijon, whole grain mustard, mayo and honey. Season with salt and pepper, then stir to combine.
• Core, then cut apple into 1/4-inch slices.

• When bacon is done, heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) reserved bacon fat, then apples. Sprinkle 1 tsp (2 tsp) sugar over apples. Cook for 2-3 min, stirring occasionally, until apples are lightly caramelized.
• Remove pan from heat.

• Meanwhile, halve buns.
• On an unlined baking sheet, arrange buns, cut-side up.
• Spread 2 tbsp (4 tbsp) softened butter on cut sides.
• Sprinkle cheese over top buns.
• Toast in the top of the oven for 4-5 min, until cheese is melted and bottom buns are golden. (TIP: Keep your eye on them so they don't burn!)

• Spread some honey-mustard mayo on bottom buns, then stack with bacon, apples and spinach. Close with top buns.
• Halve sandwiches, if you like.
• Divide sandwiches and sweet potato wedges between plates.
• Serve remaining honey-mustard mayo alongside for dipping.

If you've opted for double bacon, cook in the same way the recipe instructs you to cook the regular portion of bacon.