If you’re looking for quesadilla ideas, try something unusual and tasty sweet potato quesadillas. They taste great without the queso, too.
Sweet Potato Quesadillas
Don’t get me wrong, I love a super-cheesy, crispy quesadilla, but I also know that all that cheese isn’t good for me. That’s why I invented a savory-with-a-hint-of-sweet alternative. Sweet potato quesadillas taste great with our without cheese. Nine times out of ten I forget to put cheese in them, and no one complains at all.
We use whole-wheat tortillas, because they’re just better for you (and they have protein). The yummy tomatillo sauce adds just the right hint of tang and spice, but I don’t always have the time to make it. Sweet potato quesadillas taste good with plain ‘ol hot sauce or salsa, too.
If quesadillas don’t seem like an entire meal to you (who would think that, right?), you can pair them with congri, the Cuban black beans and rice dish.
I had enough of the zesty tomatillo sauce left over to free and use the next time I made sweet potato quesadillas. Cooking time will vary, depending on whether you use the orange-fleshed sweet potatoes or the white ones. I like to mix the two for a richer flavor.
Health Benefits of Sweet Potatoes
Unlike regular potatoes, sweet potatoes don’t cause blood-sugar spikes, which makes them a great choice for people with diabetes. They also have important vitamins and minerals and antioxidants that help fight cancer and lower inflammation.Print
Sweet Potato Quesadillas with Zesty Tomatillo Sauce
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 10 1x
Pair this tasty sweet potato filling with your favorite whole-wheat tortillas. If you’re not vegan, add some cheese when you prepare them. Serve with moros y cristianos.
2 cloves garlic
2 tsp. olive oil
1/2 tsp. cumin seeds
3–4 lbs sweet potatoes (about four medium-sized sweet potatoes)
1/3 cup water (you may need up to a half cup)
Zesty Tomatillo Sauce
1 tsp. olive oil
1 shallot or 1/4 cup chopped onion
1 clove garlic
1/4 c. almonds, blanched
3 Tbs. cilantro, chopped
1 tsp. salt
1/2 cup water
2 tsp. nutritional yeast
Heat a very large non-stick frying pan or a cast iron skillet on medium-high heat.
Chop the onions, jalapeños, and garlic while the pan heats. Once it’s hot, add the oil and then cumin seeds.
When the cumin seeds turn brown, lower the heat a little and add the onions, jalapeño and garlic. Stir occasionally until the onions are almost caramel colored.
While vegetables sauté, peel the sweet potatoes. Use a food processor, spiralizer, or cheese grater to shred them. The smaller the shreds, the more quickly the sweet potatoes will cook.
Add the sweet potatoes and 1/3 cup of water, stir well, and cover with a lid. Stir about every 4-5 minutes to prevent sticking. If the potatoes start to stick, add a little more water. It usually takes about 15-20 minutes for the sweet potatoes to cook. When the sweet potatoes are almost cooked (they will be tender), add the salt and chopped cilantro and stir well.
While the sweet potatoes cook, start the tomatillo sauce.
Peel the papery layer from the tomatillos and rinse the tomatillos. Cut them into large wedges or circles. Cut the shallot, jalapeños and garlic into large chunks (everything will be blended, so you don’t have to chop anything into fine pieces). Heat a medium, non-stick or cast iron skillet over medium-high heat. Add the olive oil and then all of the chopped veggies. Stir and then lower the heat to medium. Stir occasionally.
When the veggies start to look ‘roasted’, add the almonds and cook for another two minutes.
Put the water, salt, and nutritional yeast into a high powered blender (I have a BlendTec) and then add the ‘roasted’ veggies. Blend everything until it’s semi-smooth. Taste and add more salt, if needed.
To assemble the ‘quesadillas’: Heat a lightly greased skillet or griddle to medium and lay your favorite brand of whole-wheat tortillas on the griddle and place about ¾ a cup of the sweet potato filling on one side of the tortilla (pretend it’s cheese 😉 ). Fold the tortilla in half and repeat with the other tortillas. Cook for about 2 minutes on each side, and then top with two tablespoons of the tomatillo sauce and serve hot.
- Category: Entrée
- Method: Stovetop
- Cuisine: Mexicine
Keywords: tomatillos, sweet potatoes, vegan, vegetarian
These look fantastic. I love sweet potatoes, and I need to stay away from cheese a bit. I am headed to the store this afternoon. It was perfect timing to read your post right now. Thank you for sharing with Grace & Truth Christian Link-Up.
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