1 1/2 cups finely chopped onion

2 garlic cloves, minced or pressed

3 Tbl vegetable oil

4 cups grated peeled sweet potato

2 tsp ground cumin

1 tsp chili powder

1/2 tsp dried oregano flakes

generous pinch cayenne

salt and pepper to taste

1 cup grated old cheddar cheese

8 tortillas

Sauté the onions and garlic in the oil until the onions are translucent. Add the grated sweet potatoes, cumin, chili powder, oregano and cayenne and cook, covered, for about 10 minutes, stirring frequently to prevent sticking. (add a little water as needed) When the sweet potato is tender, add salt and pepper to taste and remove filling from heat. Spread 1/8 of the filling and 2 Tbl cheese on one side of each tortilla. Fold over. Place quesadillas in heated skillet and cook each side for 3-5 minutes until cheese is melted, filling is hot and tortilla is nicely browned. Best eaten right out of the pan but can be kept warm in a 250 oven while cooking the rest.

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