2

med

sweet potato, peeled and cubed (see note)

2

cups

masa harina

salt and freshly ground black pepper, to taste

1

teaspoon

toasted cumin seeds

2

teaspoons

olive oil blend, or equivalent for frying

1

Place the cubed sweet potatoes in a saucepan filled with cold water and bring to a boil. Reduce to a simmer and cook potatoes until they are fork tender. Drain and cool.

2

In a large mixing bowl, combine the sweet potato, masa harina, cumin, salt and pepper. Mash and mix all of the ingredients into a dough consistency. The dough should be somewhat sticky but not too sticky as to adhere to your fingers too much.

3

Start forming the dough into balls by rolling them between your palms, about walnut size. Keep them on a sheet pan and covered with plastic wrap to keep them from drying out.

4

Heat a griddle or skillet with oil.

5

Take a heavyweight food storage bag and cut the sides so it opens up like a book. One by one, form the balls into tortillas that will become the sopes. With your hands, gently press out a ball of the dough between the sheets of plastic into a 2 1/2-inch circle , about 1/4-inch thick. Peel off the top sheet, then use your thumb and first finger to pinch up the dough into a border around the edge to form a little boat. Flip the sope onto your fingers of your other hand and then gently peel off the second piece of plastic. In one flowing movement, roll the tortilla off your hand and onto the griddle or skillet.

6

Fry the sope until the bottom is set and turns somewhat brown. Place the sopes on a greased sheet pan and place them into a preheated oven at 350F. Continue cooking them in the oven for 15-20 minutes. Keep warm for serving.

Serving size: 1/4 of a recipe (4.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.