Friends, these quesadillas have become one of my favorite things to eat. The filling, a mix of sautéed onions, grated sweet potatoes and spices (cumin, oregano, cayenne, and chili powder), comes together quickly with the help of a food processor’s shredder attachment and keeps well in the fridge, making for quick preparation at the dinner hour. Most often I make quesadillas with the filling, though I have discovered it makes a fantastic breakfast taco: scramble some eggs, fry up the filling, tuck it all inside a warm tortilla with cheese and hot sauce. Heaven. Thank you, Meg! You can peel the sweet potatoes if you wish, or just give them a good scrub: Extra grated sweet potatoes can be stored in the fridge in a bag for about a week without any discoloration: I’ve mentioned these soft corn tortillas before. I love them: watermelon radish salsa: 5 from 5 reviews Notes:
If I have cilantro, I like to add a chopped handful to the sweet potatoes when they finish cooking. You do not have to serve these with salsa. Fresh lime and sour cream are more than enough, though salsa is always nice. If you have any watermelon radishes in your vegetable bin, you can turn them into a salsa by finely dicing them and mixing them with finely diced onion, jalapeno, lime, cilantro, salt, and a splash of olive oil and vinegar. Finally, I think the key here is “less is more” — a thin layer of the sweet potato filling is best.
