1 1/2 cups finely chopped onion
2 garlic cloves, minced or pressed
3 tablespoons vegetable oil

4 cups grated peeled sweet potatoes (about 3 potatoes)
1/2 teaspoon dried oregano
1 teaspoon chili power
2 teaspoons ground cumin
Generous pinch of cayenne

Salt and ground black pepper to taste

1 cup grated sharp cheddar cheese

8 large size tortillas
commercial mexican-style tomato salsa
sour cream

Sauté the onions and garlic in the vegetable oil until the onions are translucent.

Add the grated sweet potatoes, oregano, chili powder, cumin, and cayenne.
Cook, covered, for about 10 minutes, stirring frequently to prevent sticking.
When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat.

Spread one-eighth of the filling and 1 tablespoons of the cheese on each tortilla.