Instructions: Preheat the oven to 400 F.

Combine the ingredients for Ancho-Maple glaze in a small bowl.

Using 1 tortilla for each serving, place 1/4 cup of each cheese over half the tortillas surface, top with 3 slices of sweet potatoes and season with salt and white pepper to taste.

Fold the tortilla over the filling to make a semicircle. Before serving brush the top lightly with oil and sprinkle with ancho chile powder. Bake for 6 minutes or until crisp. Serve 2 per person and drizzle each with the maple glaze.

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