Mash the cooked sweet potatoes and large potato in a mixing bowl until smooth and creamy.

Mix in the scallions, salt, sugar, garam masala, ground coriander, ground cumin, turmeric, smoked paprika, adobo seasoning, and lime juice until thoroughly combined.

Fold in the crumbled paneer, mayo, sour cream, minced garlic, chopped cilantro, and black pepper until everything is beautifully integrated.

Warm the mini tortillas by placing them in a dry skillet for a few seconds on each side until they're soft and pliable.

Fill each tortilla generously with the smashed potato mixture.

Top with sliced red onions and jalapeños.

Serve immediately while they're warm and fresh.