Sweet Potato Quesadillas

Football season is here! It is hard to be a Packers fan in New Mexico. There are lots of us here, but more Cowboys fans; so we rarely get the Packers early afternoon games. We used to just tough it out and hope for highlights, but about 3 years ago we decided to go to a sports bar to watch. We rarely miss a game now. Since we ate lunch at the bar yesterday, I wanted to make a light evening meal.

Sweet Potato Quesadilla

These were pretty simple. I baked the sweet potatoes on Saturday, so I just had to scoop them out and mash them up tonight. Feel free to add more cheese; I was running low, so I was a bit stingy.

Sweet Potato Quesadillas
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 pounds sweet potatoes
  • 2 tablespoons sour cream
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • dash of cayenne pepper
  • 1 15 ounce can black beans, drained and rinsed
  • 8 tortillas (I used whole wheat and flour)
  • ½-3/4 cup shredded Mexican blend cheese
  • Salsa and additional sour cream for topping.
  1. Bake sweet potatoes at 400 degrees for an hour. Cool.
  2. Scoop pulp out of the sweet potatoes, place in a bowl. Add sour cream and seasonings. Mash to combine.
  3. Spread a generous ½ cup of the mashed sweet potato on a tortilla. Top with 2 heaping tablespoons of black beans and about 2 tablespoons of cheese. Cover with another tortilla.
  4. Grill quesadilla in a panini press, quesadilla maker, or a skillet until cheese is melted and tortilla is golden. Cut in wedges. Top with salsa and additional sour cream.


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