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Sweet Potato Quesadillas
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2005 Golden Whisk Awards
(Our top 10 recipes of the year)
This is a vegetarian winner from the "In the Kitchen With ..." feature. Colin Kirkman of Atlanta likes to finish her speedy, satisfying creation with Tex-Mex toppings: salsa, tomato, lettuce, avocado and sour cream.
Nominated by friend and co-worker Betsy Frasier:
"Colin has been a vegetarian since she was 13, but when you eat anything she's prepared -- from kale soup to sweet potato quesadillas -- you won't ever miss meat. Colin says cooking makes her feel better. It certainly helps others feel better -- any meal at her home is guaranteed to make you think differently about food."
Hands on time: 20 minutes Total time: 30 minutes Serves: 4
Ingredients:
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3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 large sweet potatoes, peeled and grated
1 medium carrot, grated
1 tablespoon cumin
2 teaspoons ground turmeric
1/8 teaspoon cayenne pepper
Salt and pepper to taste
8 large wheat tortillas
4 ounces sharp cheddar cheese, grated
2 tablespoons chopped fresh cilantro
Optional garnishes: chopped tomato, shredded lettuce, guacamole or sliced avocado, salsa, plain yogurt or sour cream
Instructions:
Preheat oven to 350 degrees. In a large skillet over medium heat, add the olive oil and onion. Saute 3 to 4 minutes, then add the garlic and saute until the onion is translucent. Add the sweet potatoes and carrot and cook, stirring occasionally, until bright orange. Add the cumin, turmeric and cayenne pepper, and continue cooking until the vegetables are tender. Add salt and pepper to taste.
Place the tortillas on two cookie sheets. Divide the sweet potato mixture among the tortillas, spreading over half of each tortilla. Sprinkle the filling with cheese and cilantro; fold half the tortilla over the filling. Bake for 10 minutes, until heated through. Serve with garnishes.
Place the tortillas on two cookie sheets. Divide the sweet potato mixture among the tortillas, spreading over half of each tortilla. Sprinkle the filling with cheese and cilantro; fold half the tortilla over the filling. Bake for 10 minutes, until heated through. Serve with garnishes.
Notes:
Colin Kirkman likes to finish her speedy, satisfying creation with Tex-Mex toppings: salsa, tomato, lettuce, avocado, sour cream. But you also could go more Indian with it by stirring a handful of golden raisins into the filling and topping the quesadillas with a squirt of lime and some plain yogurt.
Nutrition:
Per serving: 775 calories (percent of calories from fat, 35), 22 grams protein, 103 grams carbohydrates, 8 grams fiber, 31 grams fat (9 grams saturated), 30 milligrams cholesterol, 885 milligrams sodium.
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