Addictive Sweet Potato Burritos

I love sweet potatoes and so do my kids.  They like them because they are sweet and I like them because of all the great nutrition packed inside.  Sweet potatoes are rich in B vitamins and vitamins C and A- both powerful antioxidants.  They are also high in potassium, copper and iron.  Here's a delicious twist on them- it sounds a bit weird, but I promise you can't eat just one!  If you don't feel like baking them or are just short on time, you can just put the filling in warmed tortillas and eat. We like to throw some spinach leaves in there sometimes as well.  Baking them is delicious, too. It makes the outside a bit crunchy- great for those chimichanga lovers out there! 

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1 Tbsp. vegetable oil

1 onion, chopped

4 cloves garlic, minced

1 can refried beans, or your choice of kidney, pinto or black beans

3 Tbsp. chili powder

2 tsp. cumin

4 tsp. yellow mustard

1 pinch cayenne pepper, or to taste

3 Tbsp. soy sauce

4 c. mashed sweet potatoes

12 burrito sized flour tortillas (warm them up to make them easier to fold)

8 oz. shredded cheddar cheese

optional toppings: sour cream, salsa, olives, green onions, etc. for serving

Preheat oven to 350 degrees.

Heat oil in a medium skillet and saute onion and garlic until soft.  Stir in beans and mash them up a bit if you're using whole beans.  Stir in chili powder, cumin, mustard, cayenne and soy sauce.

Divide bean mixture and mashed sweet potatoes evenly between the tortillas.  Top with cheese, then fold tortillas up burrito-style.  Place burritos on a baking sheet.  Bake for 12 min. Top with desired toppings