Sweet Potato Quesadillas

A tasty spin on a Mexican dish, filled with grated sweet potato, cheese, cilantro and spices

Ingredients:

3 medium sweet potatoes, peeled and grated (about 5 cups)

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and minced

½ cup fresh cilantro, finely chopped

½ tsp. dried oregano

1 tsp. chili powder

2 tsp. ground cumin

5 tbsp. cooking oil

½ tsp. salt

¼ tsp. black pepper

2 cups grated cheese

10 medium size tortillas

Optional toppings:
Salsa, sour cream

Equipment:

Peeler
Grater
Cutting board
Kitchen knife
Measuring cups and spoons
Small bowl
Large pot with lid
Spatula
Large plate
Medium skillet

Ingredients:

3 medium sweet potatoes, peeled and grated (about 5 cups)

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and minced

½ cup fresh cilantro, finely chopped

½ tsp. dried oregano

1 tsp. chili powder

2 tsp. ground cumin

5 tbsp. cooking oil

½ tsp. salt

¼ tsp. black pepper

2 cups grated cheese

10 medium size tortillas

Optional toppings:
Salsa, sour cream

Equipment:

Peeler
Grater
Cutting board
Kitchen knife
Measuring cups and spoons
Small bowl
Large pot with lid
Spatula
Large plate
Medium skillet

Directions:

  1. Wash all the vegetables, making sure to thoroughly scrub the sweet potatoes. Then peel, grate, chop, and mince them as noted in the ingredients list.
  2. In a small bowl, combine oregano, chili powder and cumin to create a spice mix.
  3. In a large pot with a lid, heat 3 tbsp. of oil over medium heat. Carefully add the onion, listening for the sizzling sound. Cook until soft and beginning to brown, about 5 minutes.
  4. Add the spice mix and garlic to the pot and stir for 30 seconds, until they are fragrant.
  5. Add the grated sweet potatoes, remaining 2 tbsp. oil, salt and pepper to the pot. Stir all the ingredients together and then cover with a lid. Cook for about 10 minutes, stirring occasionally to prevent sticking.
  6. Remove the pot from the heat and add the cilantro and cheese. Stir to combine.
  7. Heat a medium skillet over medium heat. Prepare each quesadilla by placing one tortilla on a plate and adding ½ cup of the sweet potato filling to one side. Fold the other side over the filling to make a half moon shape. Repeat with the remaining tortillas and filling.
  8. Use a spatula to carefully transfer each tortilla to the preheated pan and cook for 1-2 minutes on each side.
  9. Top with salsa and sour cream if you like.

Adapted from The Moosewood Restaurant Cooks at Home