Prepare the grill for indirect grilling at 160 degrees.

Peel and thinly slice the sweet potatoes and place in a mixing bowl.

Chop the jalapeño as small as possible and add to the potato slices. If you don’t like it so spicy, remove the seeds first and season with salt and pepper.

Cut the tomatoes into thin slices and line the springform pan with baking paper.

Spread a tortilla wrap with herb cream cheese and place in the springform pan.
Cover the tortilla with sweet potato and top with 4 tomato slices. Place another tortilla wrap with herb cream cheese spread on top of the tomato and again lay out potato slices. Continue in this way until all the ingredients are piled up – making sure to finish with a tortilla wrap.

Place the springform pan with the cake on the grill and bake for 30 minutes with the lid closed until the top wrap is crisp and the sweet potato is cooked through.
(If you slice the sweet potato as thinly as possible, they cook very well while on the monolith).

Remove the tortilla cake from the grill and let it rest for about 5 minutes.
Remove the edge of the springform pan and cut the cake into wedges.

Enjoy the cake and bon appétit!