Sweet Potato Quesadillas Recipe

Name: Sweet Potato Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups finely chopped onions; 2 garlic cloves, minced; 3 tablespoons vegetable oil; 4 cups grated peeled sweet potatoes; 1/2 teaspoon dried oregano; 1 teaspoon chili powder; 2 teaspoons ground cumin; 1 -2 pinch cayenne; salt and pepper; 1 cup shredded sharp cheddar cheese; 8 (8 inch) flour tortillas; salsa; sour cream

Servings: persons

1 1/2 cups finely chopped onions
2 garlic cloves, minced
3 tablespoons vegetable oil
4 cups grated peeled sweet potatoes
1/2 teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons ground cumin
1 -2 pinch cayenne
salt and pepper
1 cup shredded sharp cheddar cheese
8 (8 inch) flour tortillas
salsa
sour cream

1
In large non-stick skillet, heat vegetable oil.
2
Saute onions and garlic until the onions are transparent.
3
Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
4
Cover and cook for 10 minutes, stirring frequently to prevent sticking.
5
When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
6
Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
7
Fold tortilla in half over filling.
8
Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat.
9
Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
10
Add more oil to skillet as needed and cook in batches.
11
Serve with salsa and sour cream.

1269

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups finely chopped onions, 2 garlic cloves, minced, 3 tablespoons vegetable oil, 4 cups grated peeled sweet potatoes, and more.

Yes, Sweet Potato Quesadillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions