It sounds weird, but you must try it. This is a recipe from Moosewood with a little tweaking (did you ever doubt it?) by me.
3 T. olive oil
1 onion, chopped fine
3 cloves garlic, minced or pressed
1 sweet potato, peeled and grated (about 2 c. grated sweet potato)
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. oregano
grated mozzarella cheese*
1. In a skillet over medium heat, saute onion in oil about 5 minutes or until translucent. Add garlic and saute a little more. Add sweet potato and spices; cover and cook for about 10 minutes or until sweet potato is tender, stirring frequently to make sure it doesn't stick (you can add more olive oil if necessary).
2. In a clean skillet, heat up another tablespoon or so olive oil, and place tortilla in skillet. Spread spoonful of sweet potato filling over half the tortilla, and sprinkle with mozzarella cheese. Fold in half and flip after a few minutes so that it's golden brown on both sides.
* I think Moosewood recommended cheddar cheese, which I tried and it was good... but the first time I made these, I only had mozzarella cheese and I think it's better. It lets the sweet potato flavor come through more, which is SO GOOD.