1 pound sweet potatoes
1/3 cup finely chopped cilantro
1/3 cup finely chopped scallions, white and light green parts
¼ cup plus 1 tablespoon olive oil
1 teaspoon Kosher salt
2 tablespoons flour
2 tablespoons water
6 6-inch flour tortillas
Preheat oven to 425 degrees.
Roast the sweet potatoes in the oven until very tender. The time will vary depending on the size of the potatoes.
Cut the potatoes in half, scoop out the flesh and put it into a medium bowl. Discard the skin. Add 1 tablespoon of the olive oil to the sweet potatoes along with the cilantro, scallions, and salt. Mash with a fork until thoroughly combined. You can make this ahead of time and keep it refrigerated until ready to use.
In a small dish, mix together the flour and water to make a paste. Set a tortilla on your work surface and spread ¼ cup of the potato mixture on the tortilla, leaving a half-inch border around the rim. Using your finger spread a small amount of the paste around the edge of half of the tortilla. Fold the tortilla over, encasing the potatoes into a half circle. Press the two sides of the tortillas together firmly to form a tight seal.
Heat the remaining ¼ cup of oil in a medium sauté pan over medium-high heat. Brown, two at a time, until golden on both sides. They should sizzle when they hit the pan. Lay cooked turnovers on a paper towel. These are best served warm but are tasty at room temperature.