Sweet Potato Quesadillas

20 Nov

For the school’s Mini-Harvest Feast, students wrapped sweet potatoes in foil for baking, and prepared roasted cinnamon pepita seeds as a topping. But last month, they made the following recipe in class — and loved it. Try it at home sometime. (One of the Edible Garden’s purple sweet potatoes pictured below. Photo courtesy of Morgan Carney.)

Recipe makes one quesadilla.


1/2 cup finely chopped onions
1/4 teaspoon minced garlic
1 tablespoon olive oil
1 cup peeled, grated sweet potatoes (about 1 small potato)
1/4 teaspoon dried oregano
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup grated cheddar cheese
Salt and pepper to taste
Chopped cilantro
Whole wheat tortilla
Salsa and sour cream


1. Peel one sweet potato and grate using a cheese grater. Chop 1/2 cup of onion into small pieces. Set aside.

2. Heat olive oil on medium heat. Add onions and saute until they are beginning to turn brown.

3. Measure dried oregano, chili powder and cumin, and add to the sauteed onion.

4. Add the grated sweet potatoes and mix well. Cover and cook for about 10 minutes, stirring often. When potatoes are done, add salt and pepper to taste. Remove from heat and stir in the grated cheese and cilantro.

5. Lay tortilla in a flat pan over medium high heat. Put 1/4 to 1/2 cup of sweet potato mixture on half of the tortilla and fold in half. Cook a few minutes on that side until crispy but not burned. Flip to the other side and cook again until crispy.

6. Top with salsa and sour cream and enjoy!

One Response to “Sweet Potato Quesadillas”

  1. emily medina March 5, 2013 at 11:55 am #

    wow this sounds so good, it made my mouth water. I’m going to go find and old sweet potato that i had in my pantry.

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