Chili-Lime Sweet Potato Taquitos

I learned three things making this dish:

1. Never squeeze a lime with dry, cracked hands. 
     Lotion is always a better choice than citric acid.

2. Not all "microwave-safe" dishes are, in fact, microwave safe.
     Just ask my newly melted bowl. False advertising,  man!

3. Chili and lime is a superb addition to sweet potatoes.
     Move over, marshmallows!

My grandma gave me some sweet potatoes over Easter that I wanted to use. (Hey, they're kinda like giant jellybeans, right? Way to go the healthy route, Grams!) Chili and lime in sweet potatoes seemed like such an elusive concept, so I had to give it a go. The chili takes down the sweetness and lime gives a zesty zing.

You could eat the filling on it's own. I chose to make taquitos because I've got a bag of tortillas moving dangerously close to expiration. Not to mention this is a ridiculously cheap dinner. Also, taquitos is fun to say. Awesome logic.

Chili-Lime Sweet Potato Taquitos   Serves: 1
1 medium-sized sweet potato
1/2 t. chile powder
1/2 lime, juiced
3 taco-sized soft corn tortillas
1 green onion, sliced
Salt and Pepper
Sour cream (optional)

1.) Preheat your oven to 375 degrees.
2.) Poke the sweet potato a couple of times with a fork. Microwave by itself (Our relationship has shattered, microwave-safe dishware) on high for 2 minute intervals. Remove once soft and set aside to cool.
3.) Slice the sweet potato and scoop the "meat" into a bowl. Mash with chile powder, lime juice, green onion (save a bit for garnish), and season with salt and pepper. Divide the mash into thirds and roll up in the tortilla. Bake in a small baking dish for 20 minutes, or until tortillas are golden. Serve with the remaining green onion and a dollop of sour cream.