- large wheat tortillas
- 1 onion, diced
- 4 tbsp oil
- 2 medium sweet potatoes
- 2 tsp cinnamon
- 1 tsp cumin
- 4 tbsp brown sugar
- 1 tsp salt
1. Prick sweet potatoes with a fork and cook in the microwave until soft. Cooking time will vary depending on your microwave and the size of the potatoes. When potatoes are done, scoop flesh out of skins and mash.
2. Heat oil on med-hi in a frying pan. Fry onions until golden brown.
3. Add potatoes, cinnamon, cumin, sugar, and salt. Mix well and remove from heat.
4. Heat a cast iron pan on medium heat. Spread a thin layer of margarine on one side of a tortilla. Flip over. Spread a thick layer of the potato mixture of half of the tortilla. Fold over. Cook in cast iron pan on both sides until golden brown. Cut into three pieces. Serve.
Dip the quesedillas in vegan sour cream, if you want. We didn't have any on hand.