Sweet Potato Quesadillas

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 1/2 cups

Onions , finely chopped

2 cloves

Garlic , minced

3 Tbsp

Olive Oil

or Grapeseed oil, Canola Oil

4 cups

Sweet Potatoes , peeled, grated

1 tsp

Chili Powder

1 tsp

Ground Cumin , ground

1 pinch

Cayenne Pepper

to taste

Salt

to taste

Ground Black Pepper

to taste

Lime Juice , freshly squeezed

1 cup

Sharp Cheddar Cheese , grated

or Monterey Jack

8

White Corn Tortillas

to taste

Salsa

to taste

Sour Cream

Cooking Instructions

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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 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 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.