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Spicy Sweet Potato Quesadillas

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This nutritious appetizer has a robust southwestern flavor that is surprisingly easy and great for entertaining friends. Enjoy!


2 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
3 pounds of sweet potatoes
3/4 cup salsa
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne
salt and pepper to taste
1 1/2 cups shredded Monterey (or pepper jack) cheese
6 large tortillas (ten-inch)
Sour cream

Add garlic, onions and spices to olive oil and saute until onions are translucent.


Microwave the sweet potatoes until tender. Collect the cooked sweet potato from the skins and and add to the onions, garlic and spices. Add salsa to sweet potato mixture. Cook on low heat for approximately five minutes, stirring frequently. Add salt and pepper to taste and remove from heat. Spread sweet potato mixture on tortilla and top with a layer of cheese.


Fold the tortilla in half and lightly brown on a griddle for 2–3 minutes on each side. Serve hot with sour cream.

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