Blueberry Season!
Hot and Sour Green Bean Salad with Tofu

Sweet Potato Quesadillas

Quesadillaeating

Another sweet potato recipe!  I can't help myself; they're nutritious, grow like a weed here, are constantly available at the farmers' market, volunteer in the garden, and everyone likes them.  Tonight was our last "Wednesday Night Dinner" - at least for a while, and we celebrated Ben's upcoming 20th birthday. He wanted Sweet Potato Quesadillas. And, in general, Ben gets what he wants.  John loves them, too, as did Ben's peeps. Served with sour cream, salsa, and a 100% farmers' market and garden salad, they were delicious!

The recipe is from Moosewood Restaurant Cooks at Home, the best collection of recipes I own - and I have a lot of cookbooks!  Here it is: 

SWEET POTATO QUESADILLAS

1 ½ cups finely chopped onions

2 garlic cloves, minced or pressed

3 tablespoons [olive] oil

4 cups grated, peeled sweet potato (about 3)

½ tsp. dried oregano

1 teaspoon chili powder

2 teaspoons ground cumin

Generous pinch of cayenne

Salt and ground pepper to taste

1 cup grated sharp cheddar

8 flour tortillas (8-10 inch)

Salsa

Sour cream

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, for about 10 minutes, stirring frequently to prevent sticking [I sometimes add a few tablespoons of water]. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Spread one-eighth of the filling and 2 tablespoons of the cheese on each tortilla. Fold in half and then cut in half for a wedged shape quesadilla.  Cook on a lightly oiled griddle or frying pan turning until both sides are lightly browned. 

Serve immediately topped with salsa and sour cream.  Serves 4.

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

The comments to this entry are closed.