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Sweet Potato Burritos

As a long time lurker, I figured it's about time I add something.  This
recipe has gotten rave reviews from everyone I've made it for, and it's
really easy.  Especially if you can find someone else to peel the potatoes!

Sweet Potato Burritoes
Feeds 4 starving college students

2 cups finely chopped onions
4 cups peeled, cubed sweet potatoes
1/2 cup sliced bell pepper
3 garlic cloves, minced
3 Tablespoons saute stuff, I always use broth
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon oregano
1/4 teaspoon cayenne
pepper to tast
8 fatfree, whole wheat tortillas

ff sour cream, nonfat yogurt, etc.
ff grated cheddar cheese
whatever else goes on a burrito

Saute onions, garlic and peppers until onions are soft.  Add potatoes and
spices.  Cook covered, stirring frequently (otherwise they stick pretty bad).
 When the potatoes are tender, throw on pepper, throw in a bowl and go to.

I always eat this with Moosewood Cooks at Home's mango salsa.  I've included
the recipe below.  This combination is divine!!  Spicy and sweet mixed

Mango Salsa

2 medium ripe mangoes
1 small cucumber, peeled, diced (it says seeded, but I've never bothered)
1 ripe tomato
juice of 1 lime (lemon works, too!)
pinch of salt
1/2 - 1 small fresh chile pepper, minced, or Tobasco or other hot pepper
sauce to taste (I have always used Tobasco)
1 Tablespoon chopped, fresh cilantro (It says optional, but I don't really
think so)

Peel and chop the mangoes.  In a large bowl, mix together the mangoes,
cucumber, tomato, lime juice, salt, chile or tabasco, and cilantro.  Let
salsa sit for 10 minutes to allow the flavors to blend before serving.  Mango
salsa keeps refrigerated for 2 or 3 days.


Diane McGuire