Yield: 6 servings
|2 pounds||Yams or winter squash, such as acorn, banana, or Hubbard; halved, seeded|
|6 tablespoons||Butter; softened|
|3 tablespoons||Dark brown sugar|
|6||Corn or flour tortillas|
|½ cup||Pine nuts|
|2 tablespoons||Sesame seeds|
|1 tablespoon||Confectioners' sugar|
|1½ cup||Sour cream|
1. Heat the oven to 375F.
2. Place the whole yams or squash pieces on the oven rack and bake for 1 to 1¼ hours, depending on the size, until the pulp is soft through to the center. Scrape out the pulp into a bowl. Add 2 tablespoons of the butter and the sugar; stir with a fork to mix.
3. Place about ⅓ cup of the yam mixture in the center of a tortilla. Roll up the tortilla flauta style (rolled up tightly flute style); secure with a toothpick.
4. Combine the pine nuts and sesame seeds in an ungreased frying pan.
Toast, stirring, over medium heat until browned, 2 to 3 minutes.
5. When ready to serve, melt 2 tablespoons of the butter in a large frying pan set over medium heat until foaming. Add 3 or 4 flautas and fry for 1 minute. Turn and fry on the opposite side until browned and crisp, about 1 minute more. Remove to a platter. Add the remaining 2 tablespoons butter to the pan and continue with another round to fry all of the flautas.
6. Stir the confectioners' sugar into the sour cream.
7. Top each flauta with the sweetened sour cream. Sprinkle on the toasted pine nuts and sesame seeds. Eat while still warm and crunchy.
from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-19-95