Roasted Sweet Potato Tortillas
I often get asked how do I come up with my tortilla recipes, the truth is that the majority of the times it happens by chance for what I find in the market that day, or that leftover vegetable staring at me over my kitchen counter and yes most of the times I just want to come up with a new way to make my kids eat more vegetables.
As a Mum and a home cook I feel like the challenge we have everyday is to be resourceful with what we have available, plus also make good use of it and avoid food waste.
You probably have noticed already how often I end up using sweet potatoes in my cooking as it’s a favourite in my home and they are packed with nutrients.
I chose particularly purple sweet potatoes for this recipe as this root vegetable it’s a really good source of potassium and fiber, and high in B6, vitamin C, and antioxidants, plus it tastes delicious, if you can’t find them where you live just use regular sweet potato , these tortillas turn out soft, tasty, nutritious and rich in colour, whats not to love about them?.
I know we have all been there and how frustrating is when little ones don’t want to eat enough vegetables, I’m lucky that now my kids prefer eating corn tortillas over flour tortillas (as they are healthier), so all you need to do is add that extra goodness and to get creative with these tortillas.
I would often make them quesadillas with these and serve them with a bit of hummus on the side and fresh slices of cucumber and carrot sticks for a quick lunch, and Lily has a soft spot for fish tacos so I pan fry cod or even salmon with olive oil, a pinch of maldon salt and black pepper, maybe a little butter in too, simply delicious!
But I can honestly say that these tortillas are not only a hit for little ones they have been used for grown up meals too just try my carnitas recipe with them, their taste and texture is delicious and I mean how gorgeous do they look with that beautiful purple colour.
Makes 18-20 small tortillas.
Ingredients:
2 cups of corn flour to make tortillas.
1 large roasted sweet potato, (you need about 1 cup of roasted sweet potato flesh).
2 tsp sea salt.
1 1/4 hot boiling water.
Equipment.
Tortilla press.
For better results I cannot recommend enough to buy a tortilla press this not only makes it much easier but you get better shaped and thinner tortillas . They are easy to get online and not expensive the best investment if you are a taco lover.
Method.
Preheat oven at 200 C.
Wash a place your purple sweet potato on a baking dish, bake for about 30 minutes or until the flesh is soft, once is ready remove the baking dish from the oven and let it cool down. Remove the skin and place your sweet potato in a small bowl mash roughly with the help of a fork, reserve.
In a bigger bowl mix the corn flour, salt and roasted purple sweet potato puree, add the hot water and mix with a wooden spoon. Once all the ingredients are integrated, place the masa over your kitchen counter and knead briefly with your hands. Feel the masa and add a little more water if you think its a bit dry, or a bit more corn flour if you think its too moist, ideally you want a soft not sticky masa.
Then to make the tortillas follow these steps:
Form masa balls with the palms of your hands
Place into the tortilla press in-between two pieces of plastic film.
Press your masa down forming the tortilla.
Place over a really hot non stick pan and flip over after a minute or less until both sides are cooked.
Repeat the same procedure with the rest of your masa.
Spread over the counter to allow them to cool down and then store away.
Alternatively if you are using them straight away keep them warm covered with a tea towel, you can reheat over a hot pan if necessary.
