Earthy and smokey spices are the star in these Sweet Potato Quesadillas. The warm creaminess is an
incredible foil to the crispy toasted tortilla.
Years ago, when my kids were young, quesadillas were on the menu pretty much once a week. Nothing beats what is essentially a grilled cheese sandwich. One of the best parts is the contrast of the crunchy crispy tortilla against the soft ease of the filling. When I got to thinking about how much I missed that sensation is when I came up with this recipe for Kickin’ Spiced Sweet Potato Quesadillas.
OK, so there is not one lick of cheese in here, but I certainly didn’t miss it. I loaded up the gorgeous orange mashed sweet potatoes with layers of South of the border spices. It was beyond yummy. Sweet potatoes take to “warm” spices very nicely such as cinnamon and nutmeg, so some chili, cumin and the like were also very companionable. The result? A big of happy dance fiesta happening over here.
I also tucked in some kale leaves. As they cooked they blended nicely with the potato and the edges got crispy as a nice bonus. You can add other things too if you are so inclined. Some pickled jalapenos would be nice. Beans? Sure. Corn, seared onions, etc., and of course THIS amazing salsa.
To make life easy I cooked the sweet potatoes in my Instant Pot. They turned out beautifully and in relatively short order. I am really grooving on my IP lately. Nary a week goes by where I am not using it several times, and cooking both white and sweet potatoes is my newfound joy. Not only is there the ease of the whole system, there is no sticky sweet potato sap to clean up after, and the texture is lovelier to me. Pressure cooking produces a potato that is more fluffy/creamy. It’s nothing less than miraculous. It also makes it easier to buy bags of sweet potatoes. I always worry that I won’t get around to cooking all of them. Now, I can batch cook a few spuds and have them on hand with very little effort and time.
When it comes to nutrition sweet potatoes and kale are Super Heroes. They are antioxidant powerhouses along with being fiber rulers too.
- Rich in Vitamins A and C
- Fiber rich, including a good amount of insoluble fiber for gut health
- Lower glycemic level
- Super satisfying
- Easy to make and eat
Next Tuesday instead of tacos, maybe try these kickin’ sweet potato quesadillas instead!
I hope you enjoy this recipe as much as I did. If you get around to making it please let me know by posting on Instagram and tagging it with #AHHrecipes.
Try to get three potatoes about the same size. If your potatoes are on the large or bulbous side I recommend slicing them into reasonable chunks first. Pierce whole potatoes in several places. Add a cup of water into your Instant pot and place the rack on the bottom. Insert the potatoes and pressure cook for 15 minutes. Release the pressure and test the potatoes. If they are not tender enough simply close everything back up and add a minute or few. Alternatively you can roast the potatoes in the oven at 400 degrees for 25-35 minutes. Once done slip off the skins and place the flesh into a medium sized bowl. Add the spices and salt and mash to a smooth consistency. I didn't find the need to add any liquid, but feel free if you do. A little broth would work. Next divide the mashed potatoes between 4 tortillas and spread evenly. Then layer the kale on top. Seal the deal with another tortilla. Preheat a dry sautee pan and flat top grill pan over medium high heat. Toast the quesadillas for several minutes on each side until they are crispy and browned. I personally like just a little char on mine. Slice into quarter and serve right away. Top with guacamole and/or Salsa The quesadillas can be made in advance and frozen. Simply reheat in an oven or on a hot pan again.
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Instructions
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