2 T canola or olive oil
2 medium onions, diced
3 cloves garlic, minced
4 C sweet potato or yams, peeled and grated
3/4 tsp oregano
1 tsp chili powder
2½ tsp cumin
Pinch cayenne pepper, or to taste
Salt and pepper, to taste
1 C sharp Cheddar cheese, grated
(10) 8" to 10" tortillas
Salsa, for garnish
Heat oil in fry pan and sauté onions and garlic until onions are translucent. Add sweet potatoes, oregano, chili powder, cumin and cayenne. Cook, covered, for about 10 minutes, stirring often. When potato is tender, add salt and pepper and more cayenne, if desired. Cool mixture for a few minutes. Heat tortillas in a lightly oiled fry pan. Spread one-tenth of filling onto half of each tortilla. Sprinkle with 2 tablespoons of cheese. Fold plain half of tortilla over the filling and cook on each side for about 2 to 3 minutes, or until filling is hot and cheese begins to melt. Garnish with salsa.
Yield: 10 quesadillas
Hint: Keep quesadillas warm in a 250° oven until ready to serve.