The splash of bourbon in this recipe really complements the flavor of sweet potatoes and emphasizes the spices.
- Sauté green pepper and onion in butter in a large nonstick skillet until tender, 3 or 4 minutes. Combine eggs and half (1 cup) of the grated cheese; add to skillet. Cook over low heat, stirring gently, until eggs are set.
- Heat salsa in a seperate small skillet until warm. Dip each tortilla in salsa. Spoon about 1/2 cup egg mixture into center of each tortilla. Roll tortilla up, and place seam side down in a lightly greased 9x13-inch baking dish. Top with remaining salsa and grated cheese.
- Cover and bake at 350°F for 10 minutes or until heated through. Garnish with sour cream.
Recipe editor Patricia Mitchell