Sweet Potato Wraps

INGREDIENTS

• 1 cup pureed sweet potato
• 1 cup plain flour
• Sprig fresh rosemary finely chopped
• Drizzle olive oil
• Extra sprinkle of flour for kneading

To Serve

• 1 tin black beans mashed
• 1/2 small avocado
• 2-3 cherry tomatoes finely chopped per person
• Juice of 1 lime

METHOD

1. Add the sweet potato, flour and rosemary to a bowl, then drizzle over about 2 tablespoons of olive oil. Using the back of a spatula, mix together until it comes together into a dough. Sprinkle a little extra flour on top, then add the dough ball to a well floured surface and knead gently into a large ball, adding a little extra flour if it's sticky.
2. Cut into 8 even pieces, then roll into thin circles. Layer on top of each other with a little flour to prevent the wraps from sticking.
3. Fry on a dry pan over medium heat until they start to bubble, then flip over and repeat.
4. Serve with mashed black beans, avocado, cherry tomatoes and a squeeze of lime juice. Season adult portions as needed. For babies, roll, then slice into sushi pieces and serve.