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Sweet Potato Quesadilla Recipe

This sweet potato quesadilla recipe is satisfying on so many levels.


2 medium sweet potatoes
1/4 teaspoon course salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) flour tortillas
5 cups baby spinach
1 cup mixed shredded mozzarella and feta
4 teaspoons olive oil
1 Tablespoon fresh chopped parsley


To cook the potatoes either, bake with skin on for 45-50 minutes at 400F. *This way will keep the most nutrition, which is left in the water when you boil.


Peel skins off, chop into quarters and boil until tender to poke, about 25-30 minutes.

Split cooked potatoes open with a knife; remove flesh and transfer to a bowl.

Mash with salt and pepper.

Arrange 4 tortillas on clean surface and top with sweet potato.

Add spinach, cheeses and then the other side of the tortilla.

Heat a large non stick frying pan with 1 teaspoon of oil.

Cook one quesadilla at a time, until browned on both sides and cheese has melted.

Transfer cooked quesadilla to serving plate.

Repeat with remaining oil and quesadillas.

Cut quesadillas in quarters and serve fresh parsley.

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