Sweet Potato Blintz

4 corn tortillas
1 medium sweet potato, cooked*
2 slices onion, diced
2-3 T. virgin coconut oil
1 T. cinnamon
4 eggs, scrambled
sea salt
Optional: Goat Cheese
Optional: 1 T. coconut milk
Optional: 1 T. applesauce

Melt the coconut oil in a pan and add diced onions. Saute the onions for 2 minutes or until soft. Cover tortillas with a moist paper towel and warm them in the microwave for ~ 40 seconds to soften the tortillas (otherwise they tear).

Soak the warmed tortillas in the scrambled eggs like you would French toast. In a separate container, mash the cooked sweet potato with the sauteed onions, coconut milk and cinnamon until smooth.

Layer a tiny amount of goat cheese (or your choice of cheese or no cheese at all!) down the center of the egged tortilla. Spoon in the sweet potato mixture on top of cheese but do not overfill. Fold a second tortilla the opposite way over the seam of the first tortilla (as seen in the following picture).

Fry the blintzes seam side down in coconut oil at medium heat 5-7 minutes, turning every 2 minutes so they don't burn. Serve with unsweetened organic apple sauce, a dash of cinnamon, and a drizzle of coconut milk (optional). These would be great appetizers if cut into bite sized rolls (I'll post something along these lines soon!).

*Any previously cooked sweet potato will work. The fastest method to cook the sweet potato is to wash, dry, and fork it, then wrap it in Saran wrap and microwave it for ~ 6 minutes.