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Sweet Potato Quesadillas

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Ingredients

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  • 1 1/2 cups minced onion
  • 2 cloves minced garlic
  • 4 cups baked, mashed sweet potato
  • 2 tsp dried oregano
  • 1 1/2 tsp each dried basil, marjoram, chili powder
  • 1 1/2 tsp ground cumin
  • pinch of ground red pepper or to taste (optional)
  • 8 tortillas
  • 1 cup sharp cheddar cheese
  • olive oil

Instructions

  1. You can bake and skin the sweet potato the night before if you want to save prep time. Better yet, serve baked sweet potatoes with dinner the night before (the Wolff family has a great recipe for these) and set 3-4 baked sweet potatoes aside. Next time around, I’d also love to throw a few sweet potato skins in the mix since the skin is so nutritious.
  2. Preheat oven to 400 degrees.
  3. Saute onions and garlic in a large pan with 1-2 tablespoons of olive oil until the onions are translucent.
  4. Add all the spices and cook for 1 minute.
  5. Add the mashed sweet potatoes and cook until heated through.
  6. Scoop out 1/2 cup of sweet potato mixture and spread it onto a tortilla. Top with about 2 tablespoons of cheese. Repeat until you have 8 quesadillas, or just make a few and keep the sweet potato mixture in the fridge until you’re ready to eat another round of quesadillas. The mixture will keep well for a few days, and the flavors will blend even more.
  7. Dribble some oil on a baking pan, arrange quesadillas on the pan, and bake them for 15-20 minutes until golden brown, flipping them once.
  8. Slice them up, serve them with salsa, sour cream or an extra sprinkling of cheese and enjoy this flavorful, healthy comfort food!

Find it online: https://wolffsapplehouse.com/sweet-potato-quesadillas/