When I saw a version of this sweet potato recipe in this month’s Better Homes and Gardens magazine, I knew I had to make them. Immediately. Well, soon at least!
Jeff and I make quesadillas at least once a week, though often as many times as 3-4. Usually, it’s just the basics: refried beans + cheese + tortilla. Sometimes, I’ll be feeling a little fancy and add onions or if I’m feeling extra fancy, I’ll add some brown rice. Ultra complicated, I know. But there’s no time like the present to change things up a bit, right?
Sweet potatoes have become the go-to starch in our household lately. I’m really not sure how or when it happened, but we seem to be eating A LOT of sweet potatoes. Definitely not a bad thing! So while at the grocery store last week, I made sure to grab a few and when I got home, set out to make a different kind of quesadilla.
The effort that goes into these isn’t too much more than normal. Basically, you just need to boil the peeled sweet potato until nice and soft and then mash it until it looks like baby food. Yum! Oh, and add a little cumin, so it doesn’t actually taste like baby food. Then, I stirred in cream cheese into the mashed sweet potato and simply spread that mixture, topped with a few green onions, onto the tortilla. Way easy, no?
The relish is simple too: cucumbers + radishes + lime + vinegar and was the perfect complement to the creamy quesadilla filling.
So while this may not be replacing our beloved bean + cheese quesos anytime soon, it will definitely be added to the quick, fulfilling dinner repertoire!
Sweet Potato Quesadillas
2 medium-large tortillas
1 large sweet potato, peeled
1/4 cup cream cheese
1/2 teaspoon cumin
5 green onions, chopped
For the relish:
1/2 cucumber, peeled and thinly sliced
5 small radishes, thinly sliced
1 lime, juiced
1 teaspoon rice vinegar
Plain Greek yogurt
Place sweet potato in boiling water and boil until soft, about 20-25 minutes.
Remove from the water and mash in a large bowl.
Stir in cream cheese and cumin.
Spread sweet potato mixture over one tortilla. Top with green onions and then place other tortilla on top.
Heat olive oil in a large pan. Cook quesadilla until browned, about 5-6 minutes per side.
Top with relish, below, and a little Greek yogurt, if desired.
For the relish:
Time: 30 minutes