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Sweet Potato Quesadillas

14 INGREDIENTS • 6 STEPS • 35MINS

Sweet Potato Quesadillas

Recipe

4.8

4 ratings
These delicious Sweet Potato Quesadillas will quickly become one of your favorite things to eat! The sautéed sweet potato filling can be made ahead and stored in the fridge for days.
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These delicious Sweet Potato Quesadillas will quickly become one of your favorite things to eat! The sautéed sweet potato filling can be made ahead and stored in the fridge for days.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

35MINS

Total Time

$1.05

Cost Per Serving

Ingredients

Servings
6
us / metric
Onion
225 g
Onions, finely chopped
Garlic
2 cloves
Garlic, minced
Olive Oil
3 Tbsp
Olive Oil
or Grapeseed oil, Canola Oil
Sweet Potato
960 mL
Sweet Potatoes, peeled, grated
Chili Powder
1 tsp
Chili Powder
Ground Cumin
1 tsp
Ground Cumin, ground
Cayenne Pepper
1 pinch
Cayenne Pepper
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Lime Juice
to taste
Lime Juice, freshly squeezed
Sharp Cheddar Cheese
115 g
Sharp Cheddar Cheese, grated
or Monterey Jack
White Corn Tortilla
8
White Corn Tortillas
Salsa
to taste
Salsa
Sour Cream
to taste
Sour Cream

Nutrition Per Serving

VIEW ALL
Calories
319
Fat
14.0 g
Protein
8.2 g
Carbs
41.1 g
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Cooking Instructions

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step 1
In a large pan set over medium heat, sauté the Onions (225 g) and Garlic (2 cloves) in Olive Oil (3 Tbsp) until the onions are translucent.
step 1 In a large pan set over medium heat, sauté the Onions (225 g) and Garlic (2 cloves) in Olive Oil (3 Tbsp) until the onions are translucent.
step 2
Add the Sweet Potatoes (960 mL), Chili Powder (1 tsp), Ground Cumin (1 tsp), and Cayenne Pepper (1 pinch) and cook, covered, for about 10 minutes, stirring every few minutes.
step 2 Add the Sweet Potatoes (960 mL), Chili Powder (1 tsp), Ground Cumin (1 tsp), and Cayenne Pepper (1 pinch) and cook, covered, for about 10 minutes, stirring every few minutes.
step 3
When the sweet potato is tender, add Salt (to taste) and Ground Black Pepper (to taste) and remove the pan from the heat. Sprinkle Lime Juice (to taste) over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste.
step 3 When the sweet potato is tender, add Salt (to taste) and Ground Black Pepper (to taste) and remove the pan from the heat. Sprinkle Lime Juice (to taste) over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste.
step 4
Spread 1/8th of the filling over each White Corn Tortillas (8). Top with Sharp Cheddar Cheese (115 g) to taste.
step 4 Spread 1/8th of the filling over each White Corn Tortillas (8). Top with Sharp Cheddar Cheese (115 g) to taste.
step 5
Bake in a 350 degrees F (180 degrees C) oven until the cheese is fully melted and the sweet potatoes and tortillas are hot, approximately 15 minutes.
step 6
Remove pan from the oven, and fold each tortilla in half. Serve with more Lime Juice (to taste), Sour Cream (to taste), and Salsa (to taste) on the side.
step 6 Remove pan from the oven, and fold each tortilla in half. Serve with more Lime Juice (to taste), Sour Cream (to taste), and Salsa (to taste) on the side.
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