Sweet Potato Quesadillas

Get ready everyone, this is a good one. Don't just walk, run to your local grocer and buy up all the sweet potatoes you can because you will want to make these over and over again (unless of course you don't like sweet potatoes, in which case you will probably just scroll over this post really quickly).

I got these from the book Animal, Vegetable, Miracle by Barbara Kingsolver. I didn't actually read the book, but we were supposed to for book group last month and so the host made these dandies for us all to try. Yum.

Here you are:

SWEET POTATO QUESADILLAS

2 medium sweet potatoes

1/2 onion

1 clove garlic

1 tbsp oregano

1 tbsp basil

1 tsp cumin

chile powder to taste

olive oil for sauté

Cut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash. Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well, adding a little water if it’s too sticky. Turn burner very low to keep warm without burning.

4 flour tortillas

4 oz. Brie or other medium soft cheese

2-3 leaves Swiss Chard (or other greens) Preheat oven to 400. Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each. Top with slices of Brie and shredded chard, then fold tortillas to close (oiled side out). Bake until browned and crisp (about 15 min.), cut into wedges for serving.

I changed quite a few things and it was still divine.

First, I went a little easy on the spices. However, I thought it could have used more so next time I'm going to do it as the recipe states (what a concept!).

Next, I nixed the Swiss Chard and the Brie and just went with Mozzarella because that's what I had shredded in my fridge. I know that the host who made these from book group used spinach and I'm going to try that next time I make these.

I also didn't bake mine (because my oven is currently dead) and instead I just did them one at a time on our griddle.

Did I say "Yum" yet?

Yum.

The original recipe came from here.