Sweet Potato Quesadillas

Via alexandracooks.com



  • 1½ cups finely chopped onion
  • 2 garlic cloves, minced
  • 3 tablespoons vegetable oil (or olive, grapeseed or canola oil)
  • 4 cups grated peeled sweet potato
  • ½ teaspoon dried oregano
  • 1 tsp chili powder
  • 1 to 2 teaspoons ground cumin
  • generous pinch of cayenne
  • salt and ground black pepper to taste
  • fresh lime juice to taste
  • 2 to 3 teaspoons neutral oil, such as grapeseed, canola or olive
  • 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)
  • tomato salsa or other, optional
  • sour cream


1. In a large pan set over medium heat, sauté the onions and garlic in the oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin and cayenne and cook, covered — covering is important to prevent sticking — for about 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. I like to add freshly squeezed lime juice to this mix. If you like this idea, squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste.

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