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Melted Sweet Potato Quesadillas

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Melted Sweet Potato Quesadillas

Melted Sweet Potato Quesadillas

Jessica Braider
At our house, you can never have enough variations of quesadillas. I love this recipe from longtime Scramble fan Sherry Ettleson because it uses sweet potatoes, which are so nutritious and delicious.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican
Servings 8 servings


  • 2 Tbsp. canola or vegetable oil
  • 1 yellow onion diced
  • 2 cloves garlic minced, about 1 tsp.
  • 2 medium sweet potatoes peeled and grated about 4 cups
  • 1 tsp. dried oregano or use 1 Tbsp. minced fresh
  • 1 tsp. chili powder
  • 2 tsp. ground cumin
  • 1/4 tsp. salt or to taste
  • 8 medium whole wheat or white flour tortillas (soft taco size) (use wheat/gluten-free, if needed)
  • 1 1/2 cups shredded Monterey jack or cheddar cheese
  • 1 low fat sour cream or use plain Greek yogurt (or use any variety) for serving (optional)
  • 1 cup salsa (look for brands with no sugar added), for serving (optional)


  • Preheat the oven to 375 degrees. In a large nonstick skillet over medium heat, heat the oil. Sauté the onions and garlic until the onions are soft, about 5 minutes.
  • Stir in the potatoes, oregano, chili powder, cumin, and salt. Cook, covered, for about 10 minutes, stirring frequently.
  • To assemble the quesadillas, spread 1/3 – 1/2 cup of the sweet potato filling on half of each tortilla and top it with about 2 Tbsp. cheese. Fold the tortillas over to make semi-circles.
  • Bake the quesadillas on a baking sheet for 8 - 10 minutes until they are just starting to brown. (Alternatively you can cook them two at a time in a large skillet over medium heat, flipping once.) Serve the tortillas with a spoonful of sour cream and salsa on top, if desired.


Do Ahead or Delegate: Dice the onion, peel the garlic, peel and grate the sweet potatoes, combine the spices, grate and refrigerate the cheese if necessary.
Scramble Flavor Booster: Use chipotle chili powder or hot Mexican chili powder instead of traditional chili powder, and serve the quesadillas with spicy salsa.
Tip: When grating cheese, try spraying the grater with a little nonstick spray first.  This will keep the cheese from sticking to the grater and will also reduce the friction to make the task quicker and easier.
Nutritional Information Per Serving (% based upon daily values):Calories 300, Total Fat: 12g, 17%; Saturated Fat: 4g, 20%; Cholesterol: 25mg, 8%; Sodium: 660mg, 28%; Total Carbohydrate: 29g, 13%; Dietary Fiber: 5g, 20%; Sugar: 6g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, High Fiber, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, Nut-Free, Potluck/Buffet, Sandwiches/Wraps, Snack/Appetizer, Spring, Summer, Vegetarian, Winter
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