Peel all the sweet potatoes and slice them into large chunks of roughly the same size.
Place the potatoes in the stock pot and fill with water to just cover. Add one tablespoon of salt. Set on the burner and bring to a gentle boil.
While the potatoes are cooking, mix together all the spices. Combining 2 Tablespoons of chili powder, 1 Tablespoon of cumin, 2 teaspoons garlic salt, 2 teaspoons onion powder, 2 teaspoons of Kosher salt, and 1 Tablespoon of black pepper.
Open and drain a can of black beans. Rinse them in a strainer, then pour in another bowl and set aside.
Shred the cheese if need be. I use about 1/4-1/2 a cup per quesadilla depending
Check the potatoes with a fork. Pull one out and smoosh it on a plate. If it mashes easily they are ready.
Drain the potatoes in the strainer.
Return the potatoes to the stock pot and add in the black beans and spices.
Start to preheat your frying pan now.
Going back to the sweet potatoes, mash everything up until there are no more potato chunks.
Scoop about 1/2 cup onto a tortilla and spread it evenly. Don't go too thick with the mash.
Sprinkle a layer of cheese on top. Then sandwich the other layer of tortilla on top of that.
Spread a thin layer of butter over the top of the tortilla.
Pace it butter side down in the frying pan. Butter the tortilla that is now facing up.
Check on the tortilla after about thirty seconds. You want it crispy and firm but not burned.
When ready, flip the whole thing over and cook the other side.
Slice up the quesadilla however you like, serve with sour cream. We like to mix hot sauce in directly to the sour cream and serve it that way.