Sweet potatoes may make you think of Thanksgiving, but their harvesting season has already begun. I had not thought to use sweet potatoes in quesadillas before, so when I found this recipe I was anxious to try it out. We were not disappointed — the quesadillas were a great mix of Mexican spice and savory fall flavors.
1 1/2 cups onion, minced
1 cup red or green sweet peppers, chopped
2 cloves garlic, minced
-Saute in large frypan in 1 tablespoon oil
2 teapspoons dried oregano
1 1/2 teaspoons marjoram, chili powder, and cumin
-Add and cook another minute
4 cups sweet potatoes, cooked and mashed
-Add and heat through, frequently stirring to prevent sticking.
1 cup sharp cheddar cheese, shredded
1 cup chopped fresh mushrooms
-Layer sweet potato filling, cheese and mushrooms on one half of tortilla. Fold tortilla in half. Place on oiled baking sheets. Brush tops with oil. Bake in preheated oven at 400 degrees for 15-20 minutes.
Serve with sour cream, beans and salsa. Enjoy!
Sweet potatoes are an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid. So this recipe is a great way to sneak in extra vegetables without compromising taste. And if you leave out the cheese, it’s vegan!
(This recipe was adapted from Simply in Season, my very favorite cookbook!)