Sweet Potato Quesadillas

Name: Sweet Potato Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 ½ cup Yellow Onion (1½ cups finely chopped onion); 2 pieces Garlic (2 garlic cloves, minced); 3 tbsp Olive Oil (3 to 4 tablespoons neutral oil such as olive, grapeseed or canola — up to 4); 4 cup Sweet Potato (4 cups grated peeled sweet potato); 1 tsp Chili Powder (1 tsp chili powder); 1 tsp Cumin Powder (1 to 2 teaspoons ground cumin — up to 2); 0 pieces Cayenne Pepper (generous pinch of cayenne); 0 pieces Table Salt (salt and ground black pepper to taste); 0 pieces Cilantro (a cup or more of finely minced cilantro, optional) — optional; 0 pieces Lime Juice (fresh lime juice to taste); 1 cup Sharp Cheddar Cheese (1 cup grated sharp cheddar cheese or Monterey Jack); 8 pieces Tortilla (8 tortillas (8 to 10 inch — I like soft corn tortillas, which I find at Whole Foods)); 0 pieces Sour Cream (sour cream for serving)

Sweet Potato Quesadillas (Mexican)

35 minMexican

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Yellow Onion1 ½ cup · 1½ cups finely chopped onion
Garlic2 pieces · 2 garlic cloves, minced
Olive Oil3 tbsp · 3 to 4 tablespoons neutral oil such as olive, grapeseed or canola — up to 4
Sweet Potato4 cup · 4 cups grated peeled sweet potato
Chili Powder1 tsp · 1 tsp chili powder
Cumin Powder1 tsp · 1 to 2 teaspoons ground cumin — up to 2
Cayenne Pepper0 pieces · generous pinch of cayenne
Table Salt0 pieces · salt and ground black pepper to taste
Cilantro0 pieces · a cup or more of finely minced cilantro, optional · optional
Lime Juice0 pieces · fresh lime juice to taste
Sharp Cheddar Cheese1 cup · 1 cup grated sharp cheddar cheese or Monterey Jack
Tortilla8 pieces · 8 tortillas (8 to 10 inch — I like soft corn tortillas, which I find at Whole Foods)
Sour Cream0 pieces · sour cream for serving

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Steps

1In a large pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Add the grated sweet potatoes, chili powder, cumin and cayenne and cook, covered — covering is important to prevent sticking — for about 8-10 minutes, stirring every few minutes. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Add the cilantro, if using. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste.
2To bake the quesadillas, do as follows: Spread one-eighth of the filling and 2 tablespoons of the cheese on each tortilla. Bake in a 350ºF oven until the cheese is fully melted and quesadillas are hot, approximately 15 minutes.
3To cook the quesadillas stovetop, heat 2 teaspoons oil over medium heat. Fill tortillas lightly — less is more — with sweet potato filling and some cheese. Fold them in half. Cook two at a time until golden, 2 to 3 minutes. Flip. Cook until golden, about 2 more minutes. Repeat with remaining tortillas, cheese, filling, adding more oil as needed.
4Serve with more fresh lime, sour cream, and salsa if you have it.