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Pull the leaves off 6 sprigs of fresh coriander, and tear up the stalks, then add to 125g cherry tomatoes in a jug and chop everything together with scissors. Add 3 chopped spring onions and ½ tsp garlic purée and stir it all together. Cover and put to one side for later.

Put 240g flour in a bowl and add 2 tsp baking powder and a pinch of salt then stir together.

Take 2 cooked and cooled sweet potatoes, twist one in half and scoop out the soft centre of each with a spoon, add to an empty jug or bowl. Repeat for the second sweet potato. Measure 5 dsp vegetable oil into the sweet potato then stir and mash well with the spoon to make a paste.

Add the sweet potato mix to the flour bowl. Mix using your hands or a spoon to make a smooth dough. If it is a little dry you can add a drop of water.

Divide the dough in half, place one half back into the bowl. Lightly flour the work surface and the top of the dough.

Gently press down the dough with a rolling pin then start to roll out to 5mm thick. Keep moving the dough to make sure it doesn’t stick. Cut out with a 68mm cookie cutter. Try to cut them close together.

Push the leftover dough together and roll out again. Use up all the dough and cut out 16 sopaipillas and then spread them out onto 2 baking trays lined with baking paper.

Make three slits in the middle of the sopaipillas by pushing in the tip of a teaspoon.

Ask an adult to put them into the oven at 180°C for 15 minutes or until golden all over and puffed up. Put on a cooling rack. Serve the cooled Sopaipillas with the Pebre.