Sweet Potato Quesadilla

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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Halloween Mush

I used some sweet and juicy Garnet Spy apples for this recipe today. Try to use fresh apples as I can see a mealy grocery store apple really ruining the party.

Adapted from “Apple and Sweet Potato Puree” in the Apple Cookbook by Olwen Woodier.

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1 small sweet potato (yields approximately 1 cup of cooked potato)
2 medium apples, peeled, cored and cut into quarters
1 1/2 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
Pinch ground ginger (optional)
Pinch freshly ground nutmeg
Pinch salt
1/4 cup plain yogurt

With a knife or fork puncture the skin of the sweet potato a few times. Microwave on high for approximately 4 minutes or until soft throughout. Test by inserting a knife into the potato. If there is little resistance, it is cooked. Set aside and allow to cool.

Microwave apples in a small bowl for 3 minutes or until well cooked. Transfer apples to a blender along with any juices that were released while cooking. Slice the sweet potato in half lengthwise and remove most of the skin. Put the potato plup in the blender along with the apples.

Put the remaining ingredients in the blender (butter, cinnamon, ginger, nutmeg, salt and yogurt) and puree until smooth. Allow to cool 2 minutes and serve in small bowls. If you feel like pulling out all the stops top with chocolate sprinkles. Store in the refrigerator in an air-tight container.

Yield: 4 servings (approximately 2 cups)
Prep time: 15 minutes

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Cheesy Sweet Potato Balls

I used up some leftover Sweet Potato Fries to make these.

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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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Sweet Potato Chips

If you don’t have a mandolin, don’t bother with this recipe. This is one of those times when a fancy kitchen gadget has actually proven itself necessary.

1 sweet potato
Salt (optional)

Preheat oven to 300 F.

Slice potato very thinly with a mandolin (less than 1 millimeter or thereabouts).

Arrange slices individually on parchment-lined baking sheets. Sprinkle with fine salt, if desired.

Bake for 10-30 minutes until chips are curling and almost entirely dried out, rotating at least once. When ready, the chips will slightly pliable, but not wet. They will crisp up more as they cool. The trick is to allow them to dry out almost entirely in the oven, but take them out soon enough so that they don’t start to brown which seems to start happening the instant they dry out (see Note).  The size and thickness of the chip plays a large role in baking time.

Allow the chips to cool on the baking sheet or on a cooling rack. Serve or store in air tight container.

Note: The potato I used today was kind enough to give me some visual clues as to when it was dry and ready to be removed from the oven. It turned from an reddish orange to more of a yellowish orange as it dried.

In the photo above the top of the chip is still a little wet and the bottom is dry.

In this photo the left side of the chip is a little wet still and the right side is crispy and delicious. Sometimes parts of the chip will brown a little bit before the entire chip is dry. Sometimes I flip them on the baking sheet, but I don’t think it makes a difference.

Yield: depends (around several handfuls)
Prep-time: 10 minutes
Bake-time: 10-30 minutes

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