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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, chopped
  • 1 clove garlic, minced
  • 1 Tbsp oregano
  • 1 Tbsp  basil
  • 1 tsp cumin
  • 12 corn or flour 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


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

2. Sauté garlic and onion in 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.

3. Meanwhile, preheat oven to 400°F. 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. Top with a tortilla and brush a little oil on top.

4. 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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