Delicious Sweet Potato Pinwheels

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If you’re looking for a creative way to make a snack that’s both delicious and nutritious, these sweet potato pinwheels are the perfect solution. They’re soft, flavorful, and packed with protein, making them great for appetizers, lunch boxes, quick snacks, or even a sneaky way to hide vegetables in a fun and tasty bite. The base is made from mashed sweet potatoes and flour, giving you a soft, slightly chewy tortilla that’s naturally gluten-free if you use an alternative flour.

The filling takes things up a notch with a bold and savory combination of tuna, Greek yogurt, sun-dried tomatoes, capers, and harissa paste. The best part? You can roll them up, slice them into pinwheels, and have a visually appealing and satisfying snack that’s easy to grab on the go.

What makes these pinwheels even better is their versatility. You can eat them warm or cold, and they hold up well in meal prep for a quick grab-and-go lunch. The dough is simple and made with just two ingredients; no yeast, no long kneading time, just a straightforward mix that comes together fast.

If you’re making these for kids or picky eaters, you can easily adjust the filling to suit different tastes. Whether you want to add extra veggies, swap out the tuna for another protein, or go for a milder version of the seasoning, these pinwheels are easy to customize.

Tips for Perfect Sweet Potato Pinwheels

• Use the right flour-to-sweet potato ratio – The key to getting a dough that holds together well is using equal amounts of flour and mashed sweet potatoes. If the dough feels too sticky, add a little more flour until it’s easy to work with.
• Flatten the dough evenly – When shaping the tortilla, make sure it’s not too thick or too thin. Too thick, and it won’t roll well; too thin, and it might break.
• Don’t overfill the pinwheels – A thin layer of the tuna mix will roll up neatly. If you add too much, it will spill out the sides, making it harder to slice and serve.
• Use a sharp knife – When cutting the roll into pinwheels, a sharp knife will help create clean slices without squishing the roll.
• Secure with toothpicks – If you’re serving these as appetizers or packing them for a lunchbox, a toothpick in each pinwheel can help them hold their shape.

Ingredients

• 2 sweet potatoes
• Equal amount of flour as sweet potato (e.g., if using 100g sweet potato, use 100g flour)
• 3 tablespoons of Greek yogurt
• 1 can of spring water tuna, drained
• 6-7 anchovies
• Sun-dried tomatoes, chopped
• 1 tablespoon of capers
• 1 tablespoon of harissa paste
• Salt, to taste
• Toothpicks (optional)

Instructions

1. Prepare the Sweet Potatoes

Wash, peel, and cook the sweet potatoes until they are soft enough to mash. This can be done by boiling or steaming them until fork-tender.

2. Make the Dough

In a mixing bowl, combine the mashed sweet potatoes with an equal amount of flour. Mix until a soft dough forms. If it’s too sticky, add a bit more flour until it’s easy to handle.

3. Shape the Tortilla

Using your hands, flatten the dough into a large tortilla. Try to keep it even in thickness to ensure it cooks properly.

4. Bake the Tortilla

Place the flattened dough on a baking sheet and bake at 190°C (375°F) for 20 minutes. Keep an eye on it to make sure it doesn’t overcook.

5. Prepare the Filling

Finely chop the sun-dried tomatoes. In a separate bowl, mix the Greek yogurt, tuna, sun-dried tomatoes, capers, harissa paste, and salt until well combined.

6. Spread the Filling

Once the tortilla has cooled slightly, spread a thin layer of the tuna mixture evenly across the surface. Be careful not to add too much, or it will be difficult to roll.

7. Add The Anchovies

Simply lay the anchovies on your mix. Try to align them with each pinwheel you’re going to cut so each pinwheel gets one.

8.Roll and Cut the Pinwheels

Carefully roll the tortilla into a tight log and slice it into pinwheels. Alternatively, you can cut the dough into 4-5 cm wide strips, add the filling, and roll each strip individually—this method makes rolling easier.

9. Secure with Toothpicks (Optional)

If needed, insert a toothpick into each pinwheel to help them hold their shape, especially if serving them as appetizers.

10. Enjoy!

How to Store and Keep Pinwheels Fresh

These pinwheels can be stored in an airtight container in the fridge for up to 3 days. If you plan to eat them later, you can reheat them in the oven at 160°C (320°F) for 5 minutes to warm them up slightly.

If you want to freeze them, store them in a single layer in a freezer-safe container and thaw in the fridge overnight before eating.

Ways to Serve Sweet Potato Pinwheels

• As an appetizer – Serve them on a platter with a side of yogurt or a spicy dip.
• In a lunchbox – These pinwheels pack well and are a great healthy lunch option.
• As a quick snack – Keep them in the fridge for an easy grab-and-go bite.
• With extra toppings – Drizzle some olive oil, add sesame seeds, or sprinkle fresh herbs like parsley for extra flavor.

These sweet potato pinwheels are a fun, nutritious, and delicious way to enjoy a snack or light meal. They’re packed with protein, easy to make, and perfect for any occasion. Try them out and see how quickly they disappear!