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Spring Edition
Volume 98, Number 4


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Sweet Potato Quesadillas

Yields 8 quesadillas

1 1/2 cups onion (minced)

2 cloves garlic (minced)

Sauté in large frypan in 1 tablespoon oil until translucent.

2 teaspoons dried oregano

1 1/2 teaspoons each dried basil, marjoram, chili powder

1 1/2 teaspoons ground cumin (optional)

pinch of ground red pepper or to taste

Add and cook another minute.

4 cups sweet potatoes (cooked and mashed)

Add and heat through, frequently stirring to prevent sticking. Add salt and pepper to taste.

8 tortillas

1 cup sharp cheddar cheese (shredded)

Spread about 1/2 cup filling and 2 tablespoons cheese on half of each tortilla, leaving a 1/2-inch border on the sides. Fold tortilla in half. Place on oiled baking sheets. Brush tops with oil. Bake in preheated oven at 400 F until brown, 15-20 minutes. Serve with sour cream and salsa.

Variation: Use shredded raw sweet potatoes, sauteed with the onion and garlic until soft.

Simply in Season cookbook

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

Copyright C 2005 by Herald Press, Scottdale, PA. All rights reserved. Used

by permission.

 

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