Sweet Potato and Cilantro Quesadilla with Fried Egg and Cumin Oil

Ingredients

• 2 small sweet potatoes, peeled and thinly sliced
  
• 1/2 teaspoon smoked paprika
  
• 1 tablespoon lime juice
  
• 1/2 cup cilantro leaves
  
• 4 large eggs
  
• 2 tablespoons olive oil
  
• 1 teaspoon cumin seeds
  
• 8 small (about 6-inch) corn tortillas
  
• Lime wedges, for serving
  

Directions

1. In a medium saucepan fitted with a steamer basket, place sweet potatoes. Cover and steam sweet potatoes until tender, 6 minutes. While potatoes cook, heat 2 tablespoons oil in a large, heavy skillet over medium. Add cumin seeds and cook until toasted, 1 minute. Pour off cumin oil into a small bowl and reserve. (Do not wipe out skillet.) Crack eggs into skillet and cook, without turning, until whites are set and yolks are still runny, 2 to 3 minutes. Transfer eggs to a plate and cover with foil to keep warm. (Reserve skillet.)
2. When potatoes are tender, transfer to a bowl with paprika and lime juice; season with salt and pepper and gently toss to coat. Divide sweet potatoes among 4 tortillas; top with cilantro and remaining tortillas. Return reserved skillet to medium-high heat. Cook quesadillas until charred in spots on both sides, about 2 minutes per side, in two batches. Serve each quesadilla topped with a fried egg, drizzled with reserved cumin oil.