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This recipe can be made in a countertop quesadilla maker or in a skillet.
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This can be made with fresh or leftover sweet potatoes.
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I made it with canned sweet potatoes since I had that on hand.
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Drain and rinse the can of sweet potatoes and put into microwave safe dish.
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(Or roast your own sweet potato, peeled and cubed, in oven at 375F for 45 60 minutes).
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Mash together steak seasoning and potatoes with fork until well combined.
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Heat in microwave on high for 3 minutes or until hot, stirring halfway through.
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Preheat quesadilla maker or skillet.
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Remove the rind from wheel of brie and cut 3-4 slices per quesadilla.
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Have dried cranberries ready to add.
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Lay down one tortilla in quesadilla maker or skillet and spread approximately 1/2 cup of the sweet potato mixture over tortilla.
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Top with 3-4 slices of brie and sprinkle with dried cranberries (to taste).
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Top with second tortilla and grill for 3-5 minutes on each side until heated through, cheese has melted, and tortilla is crispy.
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Remove to a cutting board and let rest for a few minutes.
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Cut with sharp knife or pizza wheel into wedges.
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Great on its own or dipped into a bit of Crema Agria.
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Makes up to 5 quesadillas.
