1 tsp cinnamon
1/2 tsp chili powder
1/8 tsp cayanne pepper
salt and pepper to taste
colby jack cheese, shredded
whole wheat/multigrain tortillas
Cook the sweet potato however you would like (I microwaved mine for ease of operation). Mash it in a bowl with the added spices (through salt and pepper). Place some of the mashed sweet potatoes in the center of a tortilla, and sprinkle with the shredded cheese. Roll into a burrito shape, and place on a hot skillet. Once browned, turn, and brown the other side. Serve with all the toppings you desire!
Here was our topping spread! We used guacamole, fresh chopped tomatoes, chopped scallion, fresh cilantro, pickled jalapenos, Greek yogurt, salsa, chopped romaine heart lettuce, and some of the leftover poblano pepper dressing from the avocado tacos! The sweet potato mixture was really sweet, and had just a hint of spice. It went nicely with the more spicy/cool toppings. Another delicious, easy, summery meal around this house.