If your kids like pizza, quesadillas and sweet barbecue sauce, this mash-up should appeal to them. (And they might even want to help make them.) Feel free to substitute your family’s favorite vegetable toppings.
Make Ahead: The mashed sweet potatoes can be refrigerated for up to 5 days or frozen for up to 3 months.
Storage Notes: The finished tortizzas can be refrigerated for up to 3 days; reheat in a 200-degree oven.
Servings:
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 2-4 servings
Ingredients
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2 medium sweet potatoes (about 1 pound 8 ounces total), scrubbed and pierced several times with a knife
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4 (8-inch) flour tortillas
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3/4 cup store-bought barbecue sauce
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1/2 small red onion (2 ounces), thinly sliced
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1 small yellow or orange bell pepper (6 ounces), stemmed, seeded and thinly sliced
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1 cup (3 ounces) thinly sliced mushrooms, preferably a tender variety such as maitake or oyster
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2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
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Chopped fresh cilantro or flat-leaf parsley, for garnish
Position a rack in the middle of the oven and preheat to 400 degrees.
Microwave the sweet potatoes on HIGH for 2 minutes. Transfer them to a rimmed baking sheet and roast for about 30 minutes, or until soft when pierced with a skewer or fork. Transfer the potatoes to a bowl and leave the oven on. When the potatoes are cool enough to handle, peel and mash them with a fork.
Lay two of the tortillas on the countertop and divide the mashed sweet potato evenly between them, smearing to coat each from edge to edge. Top with the remaining two tortillas. Divide the barbecue sauce between them, again spreading to coat the tops of each from edge to edge (so the edges don’t curl when baking). Layer on the onion, followed by the bell peppers, and finish with the mushrooms. Drizzle 1 teaspoon of the olive oil over each stack.
Drizzle the baking sheet that you used for the sweet potatoes with the remaining 2 tablespoons of the olive oil. Transfer the tortilla stacks to the baking sheet, and bake for about 25 minutes, or until the mushrooms collapse and are tender and the tortillas are lightly browned and crisp on the bottom.
Top the tortizzas with cilantro or parsley, cut into wedges and serve hot.
Adapted from “Living Lively” by Haile Thomas (William Morrow Cookbooks, 2020).
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
October 03, 2020 at 05:16PM
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Barbecue Sweet Potato Tortizzas - The Washington Post - Washington Post
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