Good eats

We don’t typically share recipes here, but this one is too good to pass up. The recipe is from the Moose.wood Cook.book and is for Sweet Potato Quesadillas. Great things about this dish include 1. easy to make 2. healthy 3. contains a vegetable most kids like to eat and 4. can be eaten with one hand. (They’re also vegetarian if you swing that way)

Personally, I hate any sort of cooking so Nutella usually handles it, happily. With these quesadillas, the hardest part is simply grating the sweet potato. If I take care of that, which is no biggie, I can feel all proud that I’ve helped. Also, this is a favorite of ours to make for people who are expecting a baby (since they freeze well) or just had one (since all you have to do is heat them up and they can easily be eaten while holding a baby). So if you’re looking for something a little different, give ’em a whirl…

Sweet Potato Quesadillas
up to 8 servings

Ingredients:
1 ½ c finely chopped onion
2 garlic cloves, minced or pressed
3 tbsp vegetable oil
4 c grated peeled sweet potato (about 3 potatoes)
½ tsp dried oregano
1 tsp chili power
2 tsp ground cumin
Pinch of cayenne
Salt and ground black pepper to taste
1 c grated sharp cheddar cheese

8 tortillas (8 to 10 inch)
Mexican-style tomato salsa
Sour cream if desired

Directions:
Sauté the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili power, cumin, and cayenne and cook, covered, for about 10 minutes, stirring frequently to prevent sticking. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Spread one-eighth of the filling smoothly on half a tortilla, cover with a light layer of cheese and fold over.

(You can also choose to make the filling ahead of time. Then simply put the quesadillas together later on and heat in a conventional oven, or as we prefer, in a George Foreman Grill.)

Top with salsa and sour cream.