Makes: 4 servings
Ready in: 60 minutes
Every other week, our child development team leads a cooking class for the pre-primary classes at Harbour View Elementary School. These sweet potato quesadillas are healthy, delicious and so easy to make!
1-2 small sweet potatoes (about 1lb.)
Olive oil, salt & pepper
8 small flour tortillas
4 Tablespoons of cream cheese
1 cup shredded cheddar or mozzarella cheese
Salsa for serving
¼ cup mayonnaise
¼ sour cream
1 Tablespoon jalapeno brine (liquid from jar of pickled jalapenos)
1 ½ teaspoons of sugar
1 teaspoon cumin
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Preheat oven to 400 F.
Line a baking sheet with parchment paper.
Peel and chop sweet potato into small cubes, and toss with olive oil, salt and pepper.
Roast in oven until softened (about 20-25 minutes). Set aside to cool.
Lower over to 375 F.
Spread 1 Tablespoon of cream cheese onto each flour tortilla.
Add the sweet potato to the tortilla (you can mash the sweet potato if you want a creamier filling in the quesadilla).
Place them onto the lined baking sheet.
Top with shredded cheese and remaining tortillas.
Place into oven and bake for 5-8 minutes or until warmed through and cheese is melted.
Serve with salsa and sour cream (or quesadilla sauce)!
For quesadilla sauce, mix all the ingredients together and use as a dip for cooked quesadillas
Store leftovers in the refrigerator for up to 5 days.
If you want to share any photos of your cooking or have any questions please feel free to get in touch with Marlee at firstname.lastname@example.org.