Sweet Potato Tortillas

 I was given a bunch of sweet potatoes recently, and was in a bit of a quandary as to how to use them all before they went bad.  

I topped this amazing taco with some of my homemade Créme Fräiche,, aka Creme Fraiche.  

Cause I could and it was totally delish.  There is a little bit of meat under all the veggies there, but the next batch I make, I'll be filling it with some of my own Refried Beans.  Which I make with either Pinto or Black beans. 

I love a baked sweet potato with a sprinkle of cinnamon, and lots of butter on top. Sweet potato fries are almost a perfect food as far as I'm concerned, but...

I wondered as to what else I could make?

That wondering led to this.  It was Taco Tuesday, yesterday, after all, and a perfect day to play with making a taco shell out of the sweet potato.  

I've made Cauliflower Taco shells in the past, and they are totally delish.  

And as it just so happens. today is Cinco de Mayo, so...  

Here's an alternative to the regular tortilla's.  They also happen to not only taste great, but are gluten free as well.

Life is just too short to not play in the kitchen, and my motto is this, 'If I can't have fun in the kitchen, I don't want to play'.

I did discover that the plastic wrap was a better bet when it came time to 'peel' the tortillas off the wrap. 

These had a distinct 'corn' taste. 

This was so good, I made and ate a second one.  And felt almost virtuous, cause these little guys were not fried.  And of course were also full of all kinds of goodness.

Here's what my playtime consisted of yesterday.  

Sweet Potato Tortillas

Yield: 4-6 Tortillas

Author: Sid's Sea Palm Cooking -

Prep time: 20 MinCook time: -2 MinTotal time: 18 Min

These are delicious, and lovely, and fun to not only make,  but also to eat.

Ingredients

• 3/4 cup cooked, mashed sweet potato
• 3/4 cup instant corn masa flour (can sub other flour if desired, just adjust water needed) This is a very finely ground cornmeal used to make tortillas with.
• 3/4 cup + water (add more if needed, by the tablespoon)
• 1 egg
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon salt - opt.

Instructions

1. Cook, cool, and mash sweet potatoes.   Mix in 1 egg, and 3/4 cup of instant corn masa flour, then add the water, and mix well. 
2. Place a golf ball size portion of the dough onto a piece of either parchment paper or plastic wrap, and use a tortilla press to form a 6 inch wide tortilla.  If you don't have a tortilla press, just sprinkle a little of the masa flour onto some plastic wrap, cover with more plastic wrap and using a rolling pin, lightly roll out to thin disk.
3. Cook the formed tortillas over medium heat in a greased pan for a couple of minutes, turn over and finish cooking.  Set aside and cover while you finish cooking the rest.
4. Fill and eat as you would any taco, using your favorite fillings.  This is a soft 'wrap' style tortilla. 

Estimate only

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