Calvin picked up tortillas from Rosa’s in Lubbock on his way back from his road trip with Mark. With all the good food here in Louisiana, I haven’t been able to find good tortillas since we moved from Lubbock. I used up the last of them today with stuff I bought at the farmer’s market yesterday. I got the outline of this recipe from Chowhound after Googling “savory sweet potatoes.” I wanted to do something with sweet potatoes that didn’t call for brown sugar.
Ingredients:
Four tablespoons vegetable oil, divided
Two yellow onions
Two sweet potatoes
Six italian sweet peppers
Six tortillas
6 oz of cheese (I used the soft cheese I bought yesterday at the farm market)
cumin to taste
red pepper flakes to taste
Preheat oven to 350 degrees.
Caramelize two onions in two tablespoons of vegetable oil.
Slice in half vertically, then de-seed, and slice about six sweet peppers (not big green ones.)
Peel and grate two sweet potatoes.
Heat two tablespoons of vegetable oil. Reduce heat to medium and saute sweet potato and peppers in oil until softened and cooked through, seasoning with cumin and red pepper to taste. I used 1 tsp. of cumin or so, and about 1/2 tsp. of red pepper flakes. It could have stood more seasoning.
Spray a baking sheet with cooking spray. Place six tortillas on sheet. On half of each tortilla spread 1/6 of the sweet potato mixture. Top each with 1/6 of the onion mixture. Top each with 1 oz. cheese. Bake until heated through and the cheese is melted, about 10 minutes. Fold over tortillas and serve. Serves three hungry people or four normal people.
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