Sweet potato quesadillas are a go-to meal in our house because they're easy to make and please everyone, including Monkey. In fact, we're having them tonight with a big green salad. This recipe originally comes from The Rebar: Modern Food Cookbook, but I've modified it quite a bit over the years.
2 medium-sized sweet potatoes, sliced lengthwise in 1-inch thick strips
2 tablespoons vegetable oil
3 cups sharp cheddar cheese, shredded
2 bunches green onions, finely sliced
2 tablespoons tomato paste
Pinch of sea salt
Pinch of fresh ground pepper
6 large tortilla shells
Sour cream, for serving
Salsa, for serving
Preheat oven to 400◦F. Toss sweet potato slices with vegetable oil, spread on a baking sheet in one layer, sprinkle with salt and bake for 30-35 minutes.
Add tomato paste and juice from one lime to a sauce pan and heat over medium heat. This won't take long -- you just want to heat up the mixture.
Mash avocadoes in a bowl, add juice from the second lime and stir. Add fresh ground pepper to taste.
Spread one spoonful of tomato paste mixture evenly on half of a tortilla shell and one spoonful of avocado mixture to the other half. Then, place approximately 5-6 baked sweet potato slices on the tomato paste mixture side, sprinkle green onions, sprinkle cheese and fold tortilla in half (bringing the half with the avocado mixture over). Repeat for all 6 tortilla shells.
Place the folded tortilla in a skillet and cook for approximately 2-3 minutes per side, or until lightly browned and the cheese melted.
Serve with sour cream and/or salsa. Enjoy!