Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze

• 8 blue corn tortillas
• 1 cup grated White Cheddar cheese
• 1 cup grated Monterey Jack cheese
• 2 medium sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices
• Salt and white pepper to taste
• 1/4 cup olive oil
• 1 tablespoon ancho chile powder
• 1/2 cup maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon ancho chile powder
• Salt and freshly ground pepper

1. Preheat the oven to 400 F.
2. Using 1 tortilla for each serving, place 1/4 cup of each cheese over half the tortilla's surface, top with 3 slices of sweet potatoes and season with salt and white pepper to taste.
3. Fold the tortilla over the filling to make a semicircle.
4. Before serving brush the top lightly with oil and sprinkle with ancho chile powder.
5. Bake for 6 minutes or until crisp.
6. Serve 2 per person and drizzle each with the maple glaze
7. Combine the ingredients in a small bowl.

corn tortillas, grated white cheddar cheese, grated monterey, sweet potatoes, salt, olive oil, chile powder, maple syrup, mustard, chile powder, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-sweet-potato-tacos-with-ancho-chile-maple-syrup-glaze-recipe.html (may not work)