Sweet Potato & Greek Cheese Taquitos

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel your sweet potato[es] and chop into very small pieces

Add the chopped sweet potato to a baking tray (or two!), drizzle with vegetable oil and add your ground coriander and cumin seeds

Season with salt and pepper and give everything a good mix up

Put the tray[s] in the oven for 15 min or until the sweet potato is tender

Meanwhile, wash your salad, then pat it dry with kitchen paper

Chop your cherry tomatoes into quarters

Chop your coriander finely, including the stalks

Trim, then finely slice your spring onion[s]

Add the chopped cherry tomatoes to a bowl with a pinch of salt and the chopped coriander

Stir it all together – this is your tomato salsa

Once the sweet potato is tender, divide them between your tortillas, covering only half, and crush down gently with the back of a spoon (this will help the tortillas stick together)

Crumble your Greek cheese over the crushed sweet potato and add the sliced spring onion

Roll the tortillas tightly to form a cigar shape – these are your sweet potato & Greek cheese taquitos

Add the taquitos to a baking tray with the seam faced down

Put the tray in the oven for 8-10 min or until they're starting to brown around the edges

Meanwhile, mix your mayo and chipotle paste (can't handle the heat? Go easy!) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a grind of pepper in a small bowl – this is your chipotle mayo