Sweet Potato Quesadillas


Sweet potato casserole is a must have at almost every thanksgiving table. Now you don’t have to  wait for an entire year to enjoy this delicious side dish, especially when they are available year round at every grocery store.

Preheat oven to 400 degrees F. Bake one medium sweet potato in a rimmed baking sheet for about one hour or until tender. Cool completely. Peel and mash with a potato masher and measure 1/2 cup . Try stirring in any leftover mashed sweet potato into your morning oatmeal along with some brown sugar, toasted pecans , cinnamon and a pinch of nutmeg. Yummy morning!


1/2 cup mashed cooked sweet potato

1 tablespoon melted butter

1 pinch salt

1 pinch pepper powder

1 tablespoon (packed) golden brown sugar

1 tablespoon chopped toasted pecans

2 flour tortillas (8-9 inch)

additional butter , for the pan

10-15 mini marshmallows


Stir together first 6 ingredients in a medium bowl. Heat about 1 teaspoon of butter in a medium non-stick skillet (spread butter around to coat the pan ). Place a tortilla on the pan, spread sweet potato filling evenly, sprinkle marshmallows and close with the remaining tortilla.Cook until the bottom is evenly browned over medium heat , turn over and brown the other side. Transfer to a cutting board and cut into wedges and serve hot.

Makes 1 quesadilla




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