Sweet Potato Quesadilla Recipe
Photo source: Grandmother's Kitchen
This sweet potato quesadilla recipe is satisfying on so many levels.
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.