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SideChef
Recipes
Gluten-Free
Sweet Potato Quesadillas
Recipe

14 INGREDIENTS • 6 STEPS • 35MINS

Sweet Potato Quesadillas

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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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/
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.
35MINS
Total Time
$1.05
Cost Per Serving
Ingredients
Servings
6
US / Metric
Onion
1 1/2 cups
Onions, finely chopped
Garlic
2 cloves
Garlic, minced
Olive Oil
3 Tbsp
Olive Oil
or Grapeseed oil, Canola Oil
Sweet Potato
4 cups
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
1 cup
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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Sweet Potato Quesadillas
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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 InstructionsHide images
step 1
In a large pan set over medium heat, sauté the Onions (1 1/2 cups) 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 (1 1/2 cups) and Garlic (2 cloves) in Olive Oil (3 Tbsp) until the onions are translucent.
step 2
Add the Sweet Potatoes (4 cups), 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 (4 cups), 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 (1 cup) to taste.
step 4 Spread 1/8th of the filling over each White Corn Tortillas (8). Top with Sharp Cheddar Cheese (1 cup) 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.
Tags
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Gluten-Free
Lunch
Shellfish-Free
Vegetarian
Potatoes
Quick & Easy
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