Sweet Potato Quesadilla Recipe
For directions on how to cook a sweet potato in the microwave, see my recipe for Halloween Mush.
1/3 cup cooked sweet potato, no skin
2 tablespoons unsweetened applesauce
1/3 cup grated monterey jack cheese, packed
2 8-inch flour tortillas
1/4 cup cranberry sauce (optional)
In a small bowl, mash and mix the potato and applesauce together with a fork. Spread mixture evenly on one of the tortillas. Sprinkle cheese over potato mixture. Top with the second tortilla.
Cook in a saute pan over medium heat for a few minutes on each side or until the underside begins to brown. Remove from pan and slice into 8 triangles. Allow to cool for a few minutes. Serve with cranberry sauce as a dip (if desired).
Yield: 8 triangles
Prep time: 10 minutes
Cook time: 5 minutes
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I’m on a bit of a back-to-basics kick lately. I hope I’m not putting my dear readers to sleep. Believe me, I’ve been experimenting with crazy “innovative” snacks. But they’ve all been
bombs. Sometimes I need to whip up something more predictable so my kids will not mount a rebellion.
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I used up some leftover Sweet Potato Fries to make these.
½ cup cooked sweet potato (with skin)
1 cup cooked brown rice
½ cup shredded Monterey Jack cheese
1/3 cup cottage cheese
1 tablespoon wheat germ (optional)
¼ teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
Place sweet potato, rice, Monterey Jack cheese, cottage cheese, wheat germ and salt in the bowl of a food processor. Process for 45 – 60 seconds or until smooth and a ball starts to form.
Roll sweet potato mixture into tablespoon-sized balls with your hands. Place balls on baking sheet and bake on the center rack of the oven for 15-17 minutes or until the bottoms are golden.
Allow balls to cool on the baking sheet for at least 5 minutes. Gently remove balls with thin metal spatula and serve. Store leftovers in the refrigerator in an airtight container.
Yield: 20 balls
Prep time: 10 minutes
Bake time: 15 minutes
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