1/2 pound medium tortillas, split and seeded
2 mashed sweet potatoes
1 small red onion, sliced
1(8 ounce) can chicken broth
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
3/4 cup half-and-half cream
3 1/2 teaspoons sugar
1 sprig fresh mint leaves, chopped
Melt the butter or margarine in a small skillet over medium heat. Saute the sweet potatoes until tender. Stir in the onion, and cook for another minute.
Pour all of the mixture into the skillet, and saute for one or two minutes.
Whisk the broth, salt, and hot pepper sauce together in a medium saucepan. Simmer for about 1 minute, or until the cheese has melted and the peppers have tender. Remove the sauce from the heat, and stir in the half-and-half, 1 cup of syrup, and the mint. Cook for another minute. Serve immediately.
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