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Directions

1. Roast sweet potato in a 400-degree oven, until soft, about 1 hour. Let cool, halve the sweet potatoes and scrape out flesh into a bowl (omit this step if using canned sweet potatoes). Brown sausage on grill, drain onto a paper towel. Cut tortillas with a 2 ½ inch biscuit cutter. Spread a thin layer of goat cheese (about ½ teaspoon), onto half of the tortillas. Spread 1 teaspoon of sweet potato over the cheese. Place one slice of sausage over sweet potatoes. Top with a red pepper strip. Drizzle ½ teaspoon ancho chili paste over each and top with a small dollop of cheese. Sprinkle with salt & pepper. Cover the filling with a second tortilla. Press down gently so that the layers stick together. Repeat with the remaining tortillas. Cover with plastic wrap or wet towel to prevent drying out. Working in batches, cook the tortillas on both sides (on a grill or in a skillet until cheese is melted and heated through). Cover with foil to keep warm.
2. I used sausage from www.DomofNY.com