That Good Good: Sweet Potato Quesadillas

That Good Good: Sweet Potato Quesadillas

Potatoes, where to even begin. Hands down, favorite food on earth. Sweet, crunchy, mashed, blended, fried, the list is endless. Potatoes are my spirit animal. While most consider them comfort foods (which they are) they contain strong nutritional value. High in Vitamin B & C, potassium, fiber, and magnesium, they assist with digestion, cardiovascular protection, and enhance athletic performance and endurance.

The issue is, with such an array of cooking options, potatoes are often not in their healthiest form. The healthiest way to eat potatoes is to bake them while leaving the skin on (skin contains 4 grams of fiber). Sweet potatoes specifically are great because they are readily available, inexpensive, and can be cooked in a variety of ways. They produce collagen which helps maintain youthful looking skin and helps you cope with stress. They also support a healthy immune system due to their high amounts of iron. When cooking, make sure you are not adding any extra fat and using healthy substitutes like coconut oil.

Shredded sweet potato

These Sweet Potato Quesadillas are something easy to make with ingredients you probably already have in your kitchen! I paired it with home made radish salsa and a little bit of low-fat sour cream. The key to this recipe is simplicity, all of the flavors go together so well there is no need to add anything else. Serve them tapas style with fresh limes and cilantro!

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Sweet Potato QuesadillasSweet Potato Quesadillas 

Serves 2-3

  • 6-8 corn tortillas
  • 1-2 sweet potato
  • 2 cups of white cheese (I used dill havarti and pepper jack)
  • 1 onion
  • 8 cloves garlic
  • 5 limes
  • 2 tbsp unrefined coconut oil
  • hanful of cilantro
  • 5 radishes
  • salt and pepper to taste

Method

  1. cut up potato into smaller squares, place in blender, blend until shredded, set aside
  2. heat up 1 tsbp of coconut oil in pan, dice half the onion and all the garlic then throw in pan. (HINT: if you store your onions in the fridge for 30 mins before chopping they won’t make you cry)
  3. cook garlic and onions until onions are transparent, add in the sweet potato and cook covered for about 10 minutes. Set aside when done
  4. heat up the other tsbp of coconut oil in a pan and lay down 1 corn tortilla. sprinkle over cheese as desired, add the sweet potato mixture, then place a second tortilla on top. Continue to flip until golden brown
  5. repeat the process with the rest of the tortillas and cut each quesadilla into fourths when finished

Radish Salsa

  1. dice radishes and the rest of the onion then place into a bowl for serving
  2. chop up cilantro and add to bowl
  3. Add in salt and pepper to taste, drizzle with lime juice