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.
Total Time
35min
4.8
4 Ratings
Author: Alexandra's Kitchen
Servings:
6
Ingredients
•
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
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.
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.
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.
4.
Spread 1/8th of the filling over each White Corn Tortillas (8). Top with Sharp Cheddar Cheese (1 cup) to taste.
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.
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.
Nutrition Per Serving
CALORIES
319
FAT
14.0 g
PROTEIN
8.2 g
CARBS
41.1 g
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