mini sweet potato tortillas recipe

INGREDIENTS

• 235g golden sweet potato, cubed
• Vegetable or sunflower oil, for deep-frying
• 1 tbsp toasted sesame seeds
• 1 tbsp chilli flakes
• 12 mini soft flour tortillas
• 100ml sour cream
• Good splash of hot smoked chipotle chilli sauce
• Tequila, to serve (optional)

For the guacamole

• 1 clove garlic
• 400g can chickpeas
• Bunch coriander, roughly chopped
• Juice of 2 limes
• 10 cherry tomatoes, chopped
• 1 red onion, very finely diced
• 1 red pepper, very finely diced

Method

1. Boil the sweet potato cubes for 5-10 minutes until just cooked through. Drain and leave to cool.
2. Fill a pan one third full of oil and heat until a cube of bread turns golden in 30 seconds. Pat the sweet potato cubes with some kitchen paper to make sure they are completely dry, then place in the oil. Fry until caramel coloured on the outside. Remove from the oil, drain, then mix with the sesame seeds, chilli flakes and sea salt. Keep warm until needed.
3. To make the guacamole, blend the garlic, chickpeas, coriander and lime until fairly smooth. Fold in the cherry tomatoes, red onion and red pepper. Taste and season with salt and pepper.
4. Top each soft tortilla with sweet potatoes, guacamole, sour cream and chipotle sauce.
5. Serve three tortillas per person with a shot of tequila.

Categories: Mexican Recipes