Here we are near the end of March 2020 and dealing with something that is an unknown for most of us here in the US. The COVID-19 pandemic has left the two of us pretty frazzled. Our kids and grandkids are in some of the hot zones--Washington state and southern California, so we do worry a lot about them. We have chosen to isolate ourselves because we are in a group considered most vulnerable and because we both know how fast this can spread if people are careless, but after a couple of weeks you just have to get on with life the best you can. I haven't touched my blog in about three weeks because I have been so wrapped up in what is going on, but now it's time to get some balance back in life.
We are blessed that we live in a rural area where we can get out and walk and work in our yard without worry of exposure, so we try to work outside at least an hour a day. I make a list of projects every day in my BuJo and I focus on getting those done and try not to get sucked into the latest doom and gloom news flash. I try to incorporate some kind of exercise each day-walking, exercise bike, dancercise on YouTube, or working on some of our outdoor chores like tree and shrub trimming and cleaning up garden beds.
We started laying in supplies when the first death was reported in the nursing home in Seattle. We were concerned about what was coming from the virus as well as from panic buying by citizens. We had been through Hurricane Ike in Houston and saw the stores stripped of every possible thing people thought they might need, so we wanted to get ahead of it. One thing we did was make a big batch of our favorite sweet potato tortillas and put several bags full in the freezer. We wanted food we could just warm up in the event one or both of us got sick.
When it comes to potatoes, my husband and I are often at a standoff. I prefer sweet potatoes and he likes white potatoes. But the one dish we both love is sweet potato tortillas. We cook them rather thick, so they are more like a flatbread than a tortilla, but mighty tasty nonetheless.
I've tried baking and microwaving sweet potatoes for this recipe, but I find I really prefer them boiled. I don't even use my Instant Pot because it only takes them 15-20 minutes to be tender enough to mash. That is about as much time as the instant pot when you count the time to come up to pressure. I don't keep my Instant Pot on the counter, so it is a little less trouble to cook on the stove top. By all means, use the IP if that is your preference. I think you can cook diced sweet potatoes in just a few minutes, but double check that.
One thing about this recipe that might bother some folks is that the measurements are not exact. I add equal parts masa and flour until I get a stiff dough that I can form into a ball without getting my hands all sticky. That makes it easy to scale up if you want to make a big batch and freeze some, which is what we usually do. I use roughly equal parts mashed sweet potato to dry ingredients, but its not exact. If I am scaling up, I use 1 jalapeno for every two sweet potatoes, but we like ours a little spicy. You don't have to add any jalapeno if you are not a fan of hot peppers.
I like to use a cast iron tortilla press (affiliate) but if you don't have one just use a sturdy plate or pan. Put the dough between two pieces of plastic wrap whether you are on a tortilla press or using a heavy plate. It is much easier to transfer the dough to a hot griddle by peeling it off the plastic wrap than trying to peel it off a tortilla press or the bottom of a plate.
I cook the tortillas on a hot cast iron griddle (affiliate) or skillet with just a little oil brushed on. Let the griddle heat for about 5 minutes before adding the tortillas. I let them cook 3 or 4 minutes on each side, just enough to brown a little and cook all the way through.
We eat them for breakfast, lunch and dinner. We love them for breakfast topped with some combination of our favorite breakfast goodies-- bacon, sausage, cheese, guacamole, avocado slices, black beans and a fried or poached egg on top with a little salsa or hot sauce. We also love them for lunch or dinner topped with our favorite combos of meat, veggies and sauce. Last night was grilled shrimp with sauteed mushrooms and green onions topped with pickled radishes and jalapenos. Anything works! It just depends on your personal taste. My husband even likes them with a little peanut butter and honey for dessert, even with the jalapenos.
Hi there! I am Jeannine.
I believe that a holistic and balanced approach to life is a must when living with an autoimmune disease. I share gluten and dairy free recipes and all the other things I do here. I just like doing stuff and making stuff.
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