Image credit to: Chris McIntosh for Boston Organics
Cut sweet potatoes into chunks, cook in steamer basket (or microwave until soft), then mash.
Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well. (Add a little water if it's too sticky.)
Turn burner very low to keep warm without scorching. Preheat oven to 400.
Oil a large baking sheet, then place 6 tortillas on it. Thinly spread filling on each. Layer slices or dollops of cheese and shredded greens. Finish with with a tortilla and brush a little oil on top.
Bake until browned and crisp, about 10-15 minutes. Cut into wedges and serve.