Sweet Potato Quesadillas are a delightful twist on a classic dish, bringing together the creamy goodness of mashed sweet potatoes with the satisfying crunch of a perfectly toasted tortilla. It's a perfect meal for cozy fall evenings or whenever you crave something comforting but with a bit of flair.
Sweet potatoes are the star of this dish, providing a naturally sweet and creamy base. Roasting them enhances their sweetness and makes them easy to mash.
Olive oil helps to create a smooth texture when mashing the potatoes and adds a subtle richness to the filling.
Ground cumin and smoked paprika bring depth and a warm, smoky flavor that complements the sweetness of the potatoes beautifully.
Flour tortillas provide a soft, pliable wrap that crisps up nicely when cooked, encasing the filling perfectly.
Cheddar cheese adds a creamy, melty layer that ties all the flavors together.
Cilantro offers a fresh, herbaceous note that brightens the dish.
Butter is used for cooking the tortillas, ensuring they turn golden brown and crispy.
Pair these quesadillas with a fresh avocado salsa or a simple side salad with lime vinaigrette. A dollop of sour cream or a splash of hot sauce can add a nice kick. They also go beautifully with a homemade tomato soup on the side.
Start by preheating your oven to 400°F. Take your sweet potatoes, give them a good scrub, and pierce them a few times with a fork. Pop them in the oven on a baking sheet and let them roast for about 45 minutes. You'll know they're done when you can easily pierce them with a fork.
Once the sweet potatoes are out of the oven, give them a few minutes to cool so you can handle them without burning your fingers. Peel off the skins and transfer the flesh into a bowl. Add the olive oil, cumin, smoked paprika, salt, and pepper, then mash everything together until you have a smooth, creamy mixture.
Heat a skillet over medium heat and melt the butter. Lay a tortilla flat in the skillet, and spread about 1/2 cup of the mashed sweet potatoes over one half of the tortilla. Sprinkle a generous 1/4 cup of cheddar cheese on top of the sweet potatoes, followed by a sprinkle of cilantro.
Carefully fold the tortilla over the filling to create a half-moon shape. Cook for 2 to 3 minutes on each side until the tortilla is golden brown and the cheese is melted. Repeat this process with the remaining tortillas and filling.
Once all your quesadillas are ready, slice them into wedges and serve them up warm. They're irresistible at this stage, with the cheese all gooey and the tortilla perfectly crisp.
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