Ingredients
The following ingredients have 7 Servings
- 1½ cups finely chopped onion
- 2 garlic cloves, minced
- 3 to 4 tablespoons neutral oil such as olive, grapeseed or canola
- 4 cups grated peeled sweet potato
- 1 tsp chili powder
- 1 to 2 teaspoons ground cumin
- generous pinch of cayenne
- salt and ground black pepper to taste
- a cup or more of finely minced cilantro, optional
- fresh lime juice to taste
- 1 cup grated sharp cheddar cheese or Monterey Jack
- 8 tortillas (8 to 10 inch — I like soft corn tortillas, which I find at Whole Foods)
- sour cream for serving
Instruction
- In 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.
- To 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.
- To 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.
- Serve with more fresh lime, sour cream, and salsa if you have it.
