INGREDIENTS

INSTRUCTIONS

Date: Mon, 5 Feb 1996 12:02:49 -0500
From: KimAllen@aol.com
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, http://www.erols.com/hosey.

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