Yield: 4 Servings
|1½ cup||Finely chopped onion|
|2 \N||Cloves garlic; minced|
|\N \N||Vegetable broth|
|4 cups||Grated sweet potato (about 3 potatoes) peeled or unpeeled!|
|½ teaspoon||Dried oregano|
|1 teaspoon||Chili powder|
|2 teaspoons||Ground cumin|
|1 pinch||(generous) Cayenne|
|\N \N||Salt and pepper to taste|
|1 cup||Fatfree Cheddar cheese; grated; or slices of anything that will melt|
|8 \N||Tortillas (Wonder Soft rolls have the least fat in our area)|
|\N \N||Fat free sour cream or plain yogurt|
Date: Mon, 5 Feb 1996 12:02:49 -0500 From: KimAllen@...
I promised to post this awhile ago, so here goes: (Modified from Moosewood Restaurant Cooks at Home).
Saute the onions in a little broth in a large non-stick frying pan til very soft, adding broth as needed. Add garlic and stir for 30 seconds. Add more broth, grated sweet potatos and spices, and stir for about 10 minutes over medium heat until sweet potato is tender. This will require attention and more broth, as the sweet potatoes will stick, even to the non-stick surface. But don't be to vigorous with the stirring or the sweet potatoes will turn to mush.
When tender, make sure all broth has evaporated and remove the sweet potato mixture from the heat. Put 1 tortilla each in the bottom of 4 metal pie pans of about the same diameter as the tortillas. Divide the sweet potato mixture between the pans and top with the cheese. Cover with the remaining tortillas and press down firmly. Bake at 425 degrees F. for about 10-12 minutes, until the tops are beginning to brown, and the tortillas are crispy. Remove from the pie pans with a spatula, and cut into wedges to serve. Serves 4.
Notes: The use of cheese (or a substitute that melts) is important for serving, or the top tortillas will not stay in place. If using glass pans, Pam is needed. We cut this in half for 2 and are usually stuffed afterward if we have a vegetable as well. FATFREE DIGEST V96 #36
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .