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Sweet Potato Quesadillas

Sweet Potato Quesadillas

Image credit to: Chris McIntosh for Boston Organics


  • 2 medium sweet potatoes
  • 1/2 onion
  • 1 clove garlic
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 teaspoon cumin
  • 12 corn tortillas
  • 4 oz medium-soft cheese (Brie, Camembert, Oaxaca etc.)
  • 2-3 leaves favorite greens (Swiss chard, spinch, kale, etc.), shredded
  • Chili powder to taste
  • Olive oil for sauté


Cut sweet potatoes into chunks, cook in steamer basket (or microwave until soft), then mash.

Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well. (Add a little water if it's too sticky.)

Turn burner very low to keep warm without scorching. Preheat oven to 400.

Oil a large baking sheet, then place 6 tortillas on it. Thinly spread filling on each. Layer slices or dollops of cheese and shredded greens. Finish with with a tortilla and brush a little oil on top.

Bake until browned and crisp, about 10-15 minutes. Cut into wedges and serve.

Tested and Approved by Boston Organics (Chris McIntosh)

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