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Sweet Potato Burritos Recipe

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This recipe for Sweet Potato Burritos, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacie Toliver
Added: Thursday, May 1, 2008


1 T oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 T chili powder
2 tsp ground cumin
4 tsp prepared yellow mustard
1/8 tsp cayenne pepper, or to taste
3 T soy sauce
4 cups cooked and mashed sweet potatoes
12 (10") flour tortillas, warmed
8 oz shredded cheddar cheese

1. To prepare mashed sweet potatoes, bake in 400 oven for 1 hour. Cool. Skin will easily peel off. Mash potatoes.
2. Preheat oven to 350. Heat oil in skillet and saute onion and garlic until soft. Stir in beans and mash. Gradually stir in water and heat until warm. Remove from heat and stir in chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style and place 2 inches apart on a baking sheet. Bake for 12 minutes and serve with sour cream and salsa.

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