Sweet Potato Quesadillas
January 10th 2018
I was going to make a quesadilla joke here...but realized it was just too cheesy. #dadjokes
1½ cups finely chopped organic onion
2 garlic cloves, minced
3 to 4 tablespoons neutral oil such as olive, grapeseed or canola
4 cups grated peeled organic sweet potato
1 tsp chili powder
1 to 2 teaspoons ground cumin
generous pinch of cayenne
salt and ground black pepper to taste
fresh lime juice to taste
1 cup organic grated sharp cheddar cheese or Monterey Jack
8 organic tortillas (8 to 10 inch — I like soft corn tortillas, which I find at Whole Foods)
organic sour cream for serving
- In a large pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Add the grated sweet potatoes, chili powder, cumin and cayenne and cook, covered — covering is important to prevent sticking — for about 10 minutes, stirring every few minutes. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste.
- To bake the quesadillas, do as follows: Spread one-eighth of the filling and 2 tablespoons of the cheese on each tortilla. Bake in a 350ºF oven until the cheese is fully melted and quesadillas are hot, approximately 15 minutes.
- To cook the quesadillas stovetop, heat 2 teaspoons oil over medium heat. Fill tortillas lightly — less is more — with sweet potato filling and some cheese. Fold them in half. Cook two at a time until golden, 2 to 3 minutes. Flip. Cook until golden, about 2 more minutes. Repeat with remaining tortillas, cheese, filling, adding more oil as needed.
- Serve with more fresh lime, sour cream, and salsa if you have it.