from "Moosewood Restaurant Cooks at Home"
1 1/2 c. finely chopped onion
2 cloves garlic, minced or pressed
3 Tbsp. vegetable oil
4 c. grated, peeled sweet potatoes (About 3 potatoes or 1 1/2 large ones. Grating it in the food processor is the easiest, quickest way)
1/2 tsp. dried oregano
1 tsp. chili powder (I use 1 Tbs.)
2 tsp. ground cumin
generous pinch of cayenne (optional)
salt and ground black pepper to taste
1 c. grated sharp cheddar cheese
8 tortillas (8-10 in. size)
salsa
sour cream
Saute the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin, and cayenne. Cook, covered, for about 10 minutes, stirring frequently to prevent sticking. (I find it takes more like 20 minutes and I have to add a little bit of water towards the end of the cook time, because it starts to stick and the water stops that- plus the steam helps finish off the cooking.) When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Spread 1/8 of the filling and 2 Tb. of cheese on half of each tortilla, leaving a 1/2-in. border along the edge and cook in a heated (med. heat), lightly oiled skillet for 2-3 minutes per side - until the cheese is melted and the filling is hot.
