Trust me, it's goooooood

I've been trying to branch out by serving some different things to my diners with finicky palettes.  Last week, I hit the jackpot with these Sweet Potato Quesidillas.  Everybody loved them and they were not only healthy but economical too!

Ingredients:

1 ½ c chopped onion (I used red)

2 garlic cloves, minced or pressed

3 tbsn vegetable oil

4 c grated peeled sweet potato (about 3 potatoes)

½ tspn dried oregano

1 tspn chili power

2 tspn ground cumin

Generous pinch of cayenne

Salt and ground black pepper to taste

1 c grated sharp cheddar cheese

8 tortillas (8 to 10 inch)salsa

Sour cream

Directions:

Sauté the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili power, cumin, and cayenne and cook, covered, for about 10 minutes, stirring frequently to prevent sticking. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Spread on-eighth of the filling smoothly and 2 tbsn of the cheeses on each tortilla and fold over.

I personally don’t bother cooking the tortilla, but if you want to cook them add a little oil to a large pan and cook for 2 –3 minutes on each side.

Top with salsa and sour cream - and guacolmole if you'd like! 

Might have to whip these up again this weekend - love 'em!