Because you asked and we're here to serve
Sweet Potato Quesadillas
1 1/2 C Onions
2 Clvs Garlic
Saute in frypan in 1TBSP oil until onions are translucent
2 tsp oregano
1 1/2 tsp basil, marjoram, chili powder,
1 1/2 tsp ground cumin (optional)
pinch of ground red pepper/ to taste
Cook with onions a minute or two
4 C sweet potatos (cooked and mashed)
Add and heat through, frequently stirring to keep from getting too sticky.
** I added about a 1/3 C water because the potatoes were just too sticky.
Now make your quesadillas. I just made them with cheese the first time. Served with salsa and french dressing. Jonathan liked them without anything and I like them with salsa.
The recipe mentions that you can use shredded raw sweet potatoes sauteed with the onions and garlic until soft. I had the oven going a few days before and put the sweet potatoes in to bake while the oven was hot. But if you don't get a chance to plan ahead like that try the raw potato route. This is a quick recipe otherwise and VERY FILLING. Jonathan and I each ate 1 and were stuffed.
This is from Simply in Season a World Community Cookbook from the Mennonite Central Committee. If you are trying to eat more locally and seasonally, this is the cookbook for you. The website is improving all of the time and its a great resource for fruit & vegetable nutritional values. They also have a recipe of the week newsletter. Buy this Cookbook, do it for yourself.