Mix the taco shell batter

• Grate the sweet potato into a mixing bowl.
• Add the sweetcorn, egg and grated mozzarella and mix until evenly combined.

Shape the rounds

• Line a baking tray with parchment paper.
• Spoon the mixture onto the tray and spread into thin, even rounds.

Bake until golden

• Bake at 180 °C until golden and cooked through.

Peel off the paper

• Let the rounds cool slightly, then carefully peel them off the parchment paper.

Fill and fold

• Spread each shell with cream cheese.
• Top with lettuce and sliced tomatoes, then fold in half and serve.