Sweet Potato Quesadillas

 - Simply In Season: Children's Cookbook by Beach and Kauffman

Ingredients:
4 cups sweet potatoes (1 lb)
1 1/2 cups onion
2 cloves of garlic
2t dried oregano
1 1/2 t dried basil
1 1/2 t chili powder
1 1/2 t ground cumin
8 tortillas
1 cup shredded cheddar cheese (optional)
1 cup cooked beans

Preheat oven to 400F. Peel and cut sweet potatoes into large chunks. Put in large saucepan and cover with water. Boil until soft, about 10 - 15 minutes. Drain. Mash sweet potatoes and set aside.

Finely chop onions and garlic. Saute in oil until translucent. Add spices and cook another minute. Stir in sweet potatoes and heat through.

Spread sweet potato filling on half of each tortilla. Spoon black beans on top and sprinkle with cheese. Fold tortilla in half. Place on oiled baking sheet and brush tops with oil. Bake in preheated oven 15-20 minutes. Serve with sour cream and salsa.

*Apparently I didn't read the entire recipe because I served this more like a burrito or soft taco.  I didn't bake it and it was still yummy.  I know it sounds like a lot of seasoning but you will be thankful in the end.  The sweet potatoes are definitely sweet so to get a more Mexican feel, add all the suggested.  The whole family loved this recipe.