Sweet Potato Quesadillas

1. Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list, making sure to thoroughly scrub the sweet potatoes.
2. In a small bowl, combine oregano, chili powder and cumin to create a spice mix.
3. In a large pot with a lid, heat 3 tbsp. of oil over medium heat. Carefully add the onion, listening for the sizzling sound, and ½ tsp. salt. Cook, stirring often, until soft and beginning to brown, about 5 minutes.
4. Add the spice mix and garlic to the pot and stir for 30 seconds, until they are fragrant.
5. Add the grated sweet potatoes, remaining 2 tbsp oil, ½ tsp salt and the pepper to the pot. Stir all the ingredients together and then cover with a lid. Reduce the heat to medium-low and cook for about 10 minutes, stirring occasionally to prevent sticking.
6. Remove the pot from the heat and add the cilantro and cheese. Stir to combine.
7. Heat a medium skillet over medium heat. Prepare each quesadilla by placing one tortilla on a plate and adding ¼ cup of the sweet potato filling to one side. Fold the other side over the filling to make a half moon shape. Repeat with the remaining tortillas and filling.
8. Use a spatula to carefully transfer each tortilla to the preheated pan and cook for 1-2 minutes on each side.
9. Top with salsa and sour cream if you like.

Note:

• As an alternative, you can roast the sweet potatoes whole, then peel and mash the flesh when cool enough to handle.
• In step 5, add the mashed sweet potato to the pan with the 1/2 tsp salt and the pepper, leaving out the additional oil. Cook, stirring occasionally until combined and warmed through.