Before starting, preheat the oven to 450°F. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside tocome up to room temperature. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer. Roast sweet potatoes in the middle of the oven until golden-brown and tender, 22-24 min.

Meanwhile, roughly chop parsley. Combine mayo and mustard in a small bowl.

Meanwhile, add pork, breadcrumbs, half the parsley and remaining garlic salt to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then patties. Pan-fry until cooked through, 4-5 min per side.**

Meanwhile, add remaining parsley and 2 tbsp softened butter (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then stir to combine. Halve buns, then arrange on another parchment-lined baking sheet, cut-side up. Spread parsley butter onto cut sides. Toast in the top of the oven until golden, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Spread cranberry spread on top buns. Spread some zesty mayo onto bottom buns. Stack spring mix and patties on bottom buns. Close with top buns. Halve sandwiches. Divide sandwiches and sweet potato wedges between plates. Serve remaining zesty mayo alongside for dipping.