Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze

Ingredients

• 1 tablespoon ancho chile powder 
• 8  corn tortillas blue
• 1 tablespoon dijon mustard 
• 0.5 cup maple syrup 
• 1 cup monterrey jack cheese grated
• 0.3 cup olive oil 
• 4 servings salt and pepper freshly ground
• 4 servings salt and pepper white to taste
• 2 medium sweet potatoes boiled peeled cut into 1/ round slices
• 1 cup cheddar cheese white grated

Equipment

• bowl
• oven

Directions

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. Before serving brush the top lightly with oil and sprinkle with ancho chile powder.
4. Bake for 6 minutes or until crisp.
5. Serve 2 per person and drizzle each with the maple glaze
6. Combine the ingredients in a small bowl.