2 to 2 1/4 pounds yams, peeled and diced
3 tablespoons olive oil, divided
2 large onions, peeled and thinly sliced
8 (6-inch) white or yellow corn tortillas, warmed
1 1/2 cups of your favorite spicy salsa, such as chipotle-lime
1 tub of Philadelphia Santa Fe Blend Cooking Creme, warmed
Several sprigs of fresh cilantro
Shredded Cheddar cheese, optional
8 lime wedges
1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.
2. In a large bowl, toss dices yams with 1 tablespoons olive oil and a sprinkling of salt and black pepper. Place in the center of the oven and cook for 25 to 30 minutes, or until lightly browned and tender when pierced with a knife.
3. Meanwhile, in a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add onions. Saute for 2 to 3 minutes, then reduce to a simmer. Cook onions, stirring occasionally, for 25 to 30 minutes, until soft and caramelized. Add potatoes to the pan and toss.
4. To assemble, place a warm tortilla on a plate. Fill the center with the potato and onion mixture, and top with 1 to 2 spoonsfuls of salsa. Drizzle with 1 to 2 spoonfuls of Phildelphia Santa Fe Blend Cooking Creme. Garnish with a couple of sprigs of fresh cilantro, some shredded Cheddar cheese, and serve with a lime wedge.
Recipe created by Susan Russo of Food Blogga for The Real Women of Philadelphia web site.