15 minutes to make
1 hour to cook
Pepitas are shelled pumpkin seeds. Cojita is a Mexican grating cheese made from cow’s milk and easily found these days in most groceries and stores carrying Hispanic groceries.
- 1 8-ounce sweet potato, rinsed
- 1 teaspoon kosher salt
- 3 6-inch flour tortillas
- 1 teaspoon olive oil
- 1/2 cup pepitas
- 1/4 cup Sweet Chile Sauce (see recipe)
- 1 ounce Cojita, crumbled
Preheat oven to 350 degrees.
Wrap sweet potato in foil and bake until it can be pierced with a fork, about 1 hour. Remove from oven, unwrap and peel immediately. The peel will pull right off.
In the bowl of a food processor, puree hot sweet potato and salt until very smooth. Set aside. May be refrigerated up to 1 day ahead. Bring to room temperature before serving.
While sweet potato is baking, cut 20 2-inch rounds from tortillas. Discard tortilla scraps. Pour olive oil in center of a small rimmed baking sheet. Dip pastry brush into olive oil and brush both sides of each round. Arrange rounds on baking sheet. When all rounds are oiled, bake for 6 minutes or until rounds are crisp and golden. May be made up to 1 day ahead and stored in an air-tight container.
While sweet potatoes and tortilla rounds are cooking, in a small dry skillet, heat pepitas until they begin popping and have puffed, about 7 minutes. Shake skillet or stir frequently to keep pepitas from scorching. Remove from heat and set aside. Use half for the Sweet Chile Sauce (see recipe) and reserve half for garnish. May be made up to 3 days ahead and stored in an air-tight container.
When ready to serve, divide sweet potato puree between tortilla rounds. Top each round with 1/2 teaspoon Sweet Chile Sauce. Sprinkle Cojita and reserved toasted pepitas over rounds and serve immediately. Makes 20 appetizers.
Per serving: 37 calories; 1 g fat (trace g saturated fat; 28 percent calories from fat); 6 g carbohydrates; 1 mg cholesterol; 150 mg sodium; 1 g protein; 1 g fiber.