Place the sweet potatoes in a saucepan and cover with water. Bring to a boil, then lower to medium heat. Simmer until fork tender about 10 minutes then drain the excess water.
Add the sweet potato, black-eyed peas, thyme, paprika, garlic powder, cayenne, salt, pepper and all spice into a food processor and pulse until the mix is mashed well.
Mix in the "sour cream" and liquid smoke.
Heat a skillet over medium heat while you spread the bean mixture on one tortilla and top with another. Cook in the skillet about 4 minutes on each side. Enjoy!
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.