1/4 cup water
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter
1 (1 ounce) package instant mashed sweet potatoes
1 (1 ounce) envelope dry pink food color, warmed-up to about 160 degrees F (77 degrees C).
In a large saucepan, combine water, cocoa and salt and bring to a boil, stirring until the mixture becomes grainy and sweeter. Cook 3 to 5 minutes. Remove from heat and stir in butter and microwave until smooth. Pour over the popcorn, then pour in the mashed sweet potatoes and dry food color. Continue to boil, adding an additional cup of water if necessary, and ending with an overflow.
Allow the mixture to cool. Roll into 1 inch balls, wrap each ball in foil and place 1 inch apart on a baking sheet. Let the expansion rest 5 to 10 minutes before rolling each ball again.
What a simple, and delightful new way to eat tortillas! I baked the rolls in a 9inch square pan and sprinkled melted butter on the top before cutting and sealing. I really like this basic recipe, and will definitely make it again!
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