Sweet Potato and Feta

Preheat the oven to 200°C/180°C fan. Peel the sweet potatoes and chop them into bite-size pieces. Add them to a baking tray with a drizzle of vegetable oil, a generous pinch of salt, the smoked paprika, chipotle and cumin powder. Toss them in the oil until fully coated. Roast in the oven for 25 min or until tender.

Meanwhile, trim and finely slice the spring onion. Finely chop the cherry tomatoes. Finely chop the red chilli. Juice the limes into a bowl. Add the spring onion, tomatoes, red chilli, olive oil, salt and hot sauce. Mix well - this is your salsa.

Once the sweet potatoes are cooked, remove the tray from the oven and mash them with a fork or masher (do this on the tray to save washing up). Crumble the feta cheese.

Divide the sweet potatoes and feta cheese between the tortilla wraps. Roll each tortilla up and arrange them in an oiled oven-proof dish, seam-side down. Drizzle generously with vegetable oil and roast in the oven for 15 min or until crisp – these are your taquitos.

Meanwhile, shred the baby gem lettuce. Once the taquitos are ready, arrange them on a bed of shredded lettuce and serve with a dollop of sour cream and the salsa to the side.