Masa–Sweet Potato Shells with Fillings from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• ½–¾ cup crumbled Chile-Spiced Pork Sausage ( removed from casings) or Spanish-style chorizo or ½–¾ cup Shredded Cooked Chicken or Pork Picadillo
• 1 medium potato, boiled, peeled and cut into very fine (less than ¼-inch) dice (½–¾ cup diced)
• ½–¾ cup Refried Beans with Butter
• Vegetable oil for frying
• 2 teaspoons salt, or to taste
• 1 pound masa, fresh or reconstituted by mixing 2 cups masa harina with about 1 cup plus 2 tablespoons warm water
• 1 medium sweet potato, boiled until tender and peeled while still warm
• 4 ounces queso fresco, crumbled, or queso añejo, grated (about 1 cup)
• ¾ cup salsa, such as Los Tuxtlas–Style Chile-Lime Sauce, Green She-Man Sauce, or Chipotle Chile Paste, diluted with a little water to taste
• ½ cup Mexican crema (optional)