I love me some sweet potatoes.
If I can’t substitute a side salad for french fries at a restaurant, I always ask if they have sweet potato fries instead. I love them way more than regular fries. At home I like to make sweet potato wedges by baking them in the oven with a little sea salt and tossed in extra virgin olive oil for a yummy little snack. Plus, they are so versatile! I mean, you can really have them roasted, mashed, steamed, baked, or grilled. You can use as a side, add them to soups, grill and put on a salad, and more.
They’re healthy too!
I love sweet potatoes year round, but they are especially delicious in the fall, don’t you think? On Friday night, Tim and I decided to try them in a new way – quesadilla style.
Sweet Potato Quesadillas
Makes two quesadillas with small-medium tortillas, or three quesadillas with large tortillas
- 4 multi-grain tortillas
- 2 sweet potatoes
- Chopped kale
- 1 can of black beans
- Shredded mozzarella cheese
- 1.5 tablespoons plain Greek yogurt
- Cooking oil
- First you need to bake the sweet potatoes. Put them in the oven at 400 degrees until tender when poked with a fork. Sometimes to cut back on the time needed in the oven we’ll poke holes in the skin and microwave for about five minutes, then stick in the oven for about 15 minutes or so.
- Mash the sweet potatoes in a food processor with the yogurt.
- Set out the rest of the ingredients.
- Make your dillas!
I have a quesadilla maker (thanks, Shannon!) so making the dillas consists of spraying the quesadilla maker with cooking oil, spreading the mashed sweet potato all over one tortilla, placing the tortilla with the potato on the maker, arranging the chopped kale, adding the black beans, sprinkling the shredded mozzarella, and covering with the second tortilla. Then cooking until the dilla looks crispy but not burned.
And most importantly, eating! Nom, nom, nom.
Pairs well with Shipyard Pumpkin Ales.
What’s your favorite way to eat sweet potatoes?
Off to the gym!