1 1/2 C onion, finely chopped
2 garlic cloves, minced
3 T vegetable oil
4 C grated peeled sweet potato (you don't actually need to do the grating, I'll talk about this later)
1/2 tsp oregano
1 tsp chili powder
2 tsp ground cumin
generous pinch cayenne
1 C grated cheddar
salsa, sour cream and whatever other "mexican" toppings you like
Saute onions and garlic in oil.
Add sweet potatoes, oregano, chili powder, cumin, and cayenne.
Cook covered for about 10 minutes, stirring frequently.
Salt and pepper to taste, remove from heat.
Spread 1/2 C filling and 2 T cheese on each tortilla.
Serve immediately or warm in oven.
Serve with "mexican" toppings.
When I (and my sister) cook this I don't bother to grate the sweet potato. That takes some serious effort and time and it makes quite a mess. Instead I just cook the sweet potatoes in the oven. I also just serve it up like a burrito (I'm not exactly sure why it has "quesedilla" in the name). Here's are a few pictures from when I made this for my husband and I last week.
|peeled sweet potatoes with garlic and oil |
(my husband doesn't like onion, so I cook mine without)
|Sweet potatoes with spices mixed in - ready to be served up!|
|My sweet potato "quesedilla." I usually have lettuce, tomato and maybe some black beans, |
but we were headed out of town the following weekend so I didn't buy any new produce.