Why You’ll Love This Recipe
This recipe is simple, comforting, and packed with autumn flavors. The sweet potato provides a creamy base, while the pecans add a nice crunch. The red onion and feta cheese balance out the sweetness with a savory touch. It’s an easy, nutritious meal that can be ready in just 25 minutes, making it a perfect lunch or light dinner. Plus, it’s easily customizable — add your favorite veggies or proteins to make it your own!
Ingredients
- ½ medium sweet potato
- ¼ cup chopped pecans
- 1 pinch ground nutmeg
- 1 flour tortilla
- ½ cup chopped red onion
- ¼ cup crumbled feta cheese
- 1 teaspoon vegetable oil (or as needed)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Sweet Potato: Poke holes into the sweet potato with a fork and microwave on high for 3 to 4 minutes, or until soft when poked with a fork. Let it cool for at least 10 minutes.
- Mash the Sweet Potato: Once cooled, peel the sweet potato and mash the flesh in a bowl. Stir in the chopped pecans and ground nutmeg.
- Assemble the Quesadilla: Spread the sweet potato mixture evenly over half of the tortilla. Top with the chopped red onion and crumbled feta cheese.
- Cook the Quesadilla: Fold the tortilla in half to enclose the filling. Heat the vegetable oil in a medium skillet over medium heat. Cook the quesadilla for about 2 minutes per side, or until golden brown and crispy.
- Serve: Remove the quesadilla from the skillet, cut into wedges, and serve with salsa and sour cream.
Servings and Timing
- Servings: 1
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Additional Time: 10 minutes (for cooling the sweet potato)
- Total Time: 25 minutes
Variations
- Add Protein: Include grilled chicken, black beans, or even tofu to make the quesadilla more filling.
- Cheese Swap: Instead of feta, try goat cheese, cheddar, or a blend of Mexican cheeses for a different flavor.
- Spicy Twist: Add a few dashes of hot sauce or chopped jalapeños for some heat.
- Vegan Version: Use a dairy-free cheese and skip the sour cream to make this dish vegan-friendly.
Storage/Reheating
Store any leftover quesadilla in an airtight container in the fridge for up to 2 days. To reheat, simply place it in a skillet over low heat, flipping it occasionally until heated through. You can also microwave it, but it may lose some of its crispiness.
FAQs
1. Can I make these quesadillas ahead of time?
Yes, you can prepare the filling ahead of time and store it in the fridge for a day or two. Assemble and cook the quesadillas when you’re ready to eat.
2. Can I use a different type of nut?
Absolutely! Walnuts, almonds, or even sunflower seeds would work in place of pecans.
3. How can I make these quesadillas spicier?
Add some chopped jalapeños or a sprinkle of chili powder to the filling for a spicy kick.
4. Can I bake these quesadillas instead of frying them?
Yes, you can bake the quesadillas at 400°F for about 10 minutes, flipping halfway through, until golden and crispy.
5. Can I use sweet potato puree instead of microwaving and mashing?
Yes, you can use store-bought sweet potato puree if you’re short on time, just ensure it’s unsweetened.
6. Can I make these quesadillas for a crowd?
Yes, you can easily double or triple the recipe, cooking multiple quesadillas at once. They also make great appetizers if cut into smaller wedges.
7. Can I freeze these quesadillas?
You can freeze cooked quesadillas for up to a month. To reheat, bake them at 375°F for 10-15 minutes, or until hot.
8. Can I add other veggies to the filling?
Yes, spinach, bell peppers, or even roasted zucchini would make great additions to the filling.
9. Can I use corn tortillas instead of flour?
Yes, corn tortillas will work well for this recipe, but they may be slightly more fragile. Be sure to handle them gently when flipping.
10. Can I make this dish gluten-free?
Yes, simply use gluten-free flour tortillas to make this recipe gluten-free.
Conclusion
These Sweet Potato Quesadillas are a delicious and easy-to-make meal that’s perfect for cozy fall evenings or a light lunch. With the creamy sweet potato, crunchy pecans, and savory feta, this quesadilla offers a unique twist on the classic. It’s quick to prepare, full of flavor, and customizable to suit your tastes. Serve it with salsa and sour cream for the ultimate comfort food experience!
Sweet Potato Quesadillas
- Total Time: 25 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
These Sweet Potato Quesadillas are a warm, savory, and slightly sweet twist on the traditional quesadilla. Filled with mashed sweet potato, crunchy pecans, and crumbled feta cheese, they make for a perfect fall meal. Quick to prepare and full of flavor, these quesadillas are delicious with a side of salsa and sour cream.
Ingredients
½ medium sweet potato
¼ cup chopped pecans
1 pinch ground nutmeg
1 flour tortilla
½ cup chopped red onion
¼ cup crumbled feta cheese
1 teaspoon vegetable oil (or as needed)
Instructions
- Cook the Sweet Potato: Poke holes into the sweet potato with a fork and microwave on high for 3 to 4 minutes, or until soft when poked with a fork. Let it cool for at least 10 minutes.
- Mash the Sweet Potato: Once cooled, peel the sweet potato and mash the flesh in a bowl. Stir in the chopped pecans and ground nutmeg.
- Assemble the Quesadilla: Spread the sweet potato mixture evenly over half of the tortilla. Top with the chopped red onion and crumbled feta cheese.
- Cook the Quesadilla: Fold the tortilla in half to enclose the filling. Heat the vegetable oil in a medium skillet over medium heat. Cook the quesadilla for about 2 minutes per side, or until golden brown and crispy.
- Serve: Remove the quesadilla from the skillet, cut into wedges, and serve with salsa and sour cream.
Notes
Add Protein: Include grilled chicken, black beans, or even tofu to make the quesadilla more filling.
Cheese Swap: Instead of feta, try goat cheese, cheddar, or a blend of Mexican cheeses for a different flavor.
Spicy Twist: Add a few dashes of hot sauce or chopped jalapeños for some heat.
Vegan Version: Use a dairy-free cheese and skip the sour cream to make this dish vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 20mg
