Delight in these Sweet Potato Quesadillas, a nutritious twist on a classic favorite. Creamy mashed sweet potatoes paired with melted cheese create a delightful balance of sweet and savory flavors, perfect for a wholesome meal.
This recipe combines the beloved Mexican quesadilla with the hearty sweetness of roasted sweet potatoes, offering a nutritious and flavorful dish with a twist.
2 medium sweet potatoes
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
4 large flour tortillas
1 1/2 cups shredded cheddar cheese
1/4 cup chopped fresh cilantro
1 tablespoon butter
1. Preheat oven to 400°F. Pierce sweet potatoes with a fork and roast for 45 minutes until tender.
2. Let sweet potatoes cool slightly, peel, and mash in a bowl with olive oil, cumin, smoked paprika, salt, and pepper.
3. Heat a skillet over medium heat and add butter.
4. Place a tortilla in the skillet, spread 1/2 cup mashed sweet potatoes over half of the tortilla.
5. Sprinkle 1/4 cup cheddar cheese and some cilantro over the sweet potatoes.
6. Fold the tortilla to enclose the filling and cook for 2-3 minutes on each side until golden brown and cheese is melted.
7. Repeat the process with remaining tortillas and filling.
8. Slice quesadillas into wedges and serve warm.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until warm and crispy, or in a microwave for 1-2 minutes.
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