Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, 1 tsp Zesty Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. (TIP: For 4 ppl, use 2 baking sheets with 1 tbsp oil and 1 tsp Zesty Garlic Blend per sheet.)Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: If using 2 baking sheets, roast in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, thinly slice tomato.Add guacamole, ranch dressing and 1/4 tsp (1/2 tsp) Enchilada Spice Blend to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Heat a large non-stick pan over medium heat. Add beef, breadcumbs, remaining Enchilada Spice Blend and remaining Zesty Garlic Blend to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). When the pan is hot, add patties to the dry pan. Pan-fry until golden-brown, 4-5 min, then flip.

Meanwhile, halve buns.Spread 1 tbsp (2 tbsp) softened butter on cut sides, then arrange buns on an unlined baking sheet, cut-sides up.Toast in the bottom of the oven until golden, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)

After flipping patties, sprinkle tops with cheese.Cover and cook until cheese melts and patties are cooked through, 3-4 min.\*\*Remove the pan from heat.

Spread some "ranch-o-mole" sauce on top and bottom buns. Stack patties, tomatoes and spinach on bottom buns. Close with top buns. Divide burgers and sweet potato wedges between plates. Serve any remaining ranch-o-mole sauce alongside for dipping.