Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove1 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 seasoned salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. (TIP: Don't overcrowd the baking sheet. Divide potatoes, seasoned salt and oil between 2 sheets.)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 sauce 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 seasoned salt to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). When 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-side down.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.