10 Mins
40 Mins
  • 2 cups sweet potato, chopped in 1-inch cubes
  • ½ tablespoon olive oil
  • ¼ teaspoon salt
  • 1 cup Cacique® Crema Mexicana
  • 2 tablespoons granulated sugar
  • 1 ½ tablespoons powdered cinnamon
  • 1 cup Cacique® Four Quesos Blend Shredded Cheese
  • 4 flour tortillas
  1. Preheat oven to 350° F.
  2. Line a large baking tray with aluminum foil.  Arrange sweet potato in a single layer.  Drizzle with olive oil and evenly sprinkle with salt.  Toss to evenly distribute.  Bake for 30 minutes or until tender.
  3. Whisk together Cacique® Crema Mexicana, sugar and powdered sugar in a small bowl.  Set aside.
  4. Heat skillet or comal over medium heat. Place a tortilla on comal, sprinkle tortilla with ¼ cup Cacique® Four Quesos Blend Shredded Cheese, place ¼ baked sweet potatoes on one side of the tortilla, fold over tortilla, flip and heat until golden.  Repeat with remaining ingredients.  Serve with sweet cinnamon crema.