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Sweet potato quesadilla
Sweet potato quesadilla
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Total Time:
25 minutes
Transform sweet potatoes into a vibrant, vitamin A-packed dish with a kick of Tabasco for added flavor.
Ingredients:
  • 2 sweet potatoes (250g)
  • ½ a cucumber
  • 100 g radishes
  • 4 ripe tomatoes
  • red wine vinegar
  • extra virgin olive oil
  • ½ a bunch of fresh coriander (15g)
  • 8 spring onions
  • 30 g Cheddar cheese
  • 2 seeded wholemeal tortillas
  • chipotle Tabasco sauce
  • ½ a ripe avocado
  • 2 heaped tablespoons natural yoghurt
  • ½ a lime
Instructions:
  • Scrub 2 sweet potatoes (250g each) clean and prick with a fork. Microwave for 8-10 minutes until tender. Score the skin of ½ a cucumber lengthways with a fork. Roughly bash with the bottom of a pan. Do the same with 100g of radishes and 4 ripe tomatoes (halved). Place in a bowl and drizzle with 1 tbsp red wine vinegar, 2 tbsp extra virgin olive oil, sea salt, and black pepper. Add torn coriander leaves. Warm a frying pan and slice 8 spring onions. Grate 30g Cheddar and mash sweet potatoes with skins. Layer tortilla, cheese, spring onions, sweet potato, chipotle Tabasco sauce, and repeat. Cook until golden, slice into wedges. Destone and drizzle ½ a ripe avocado with 1 tsp each of olive oil and red wine vinegar. Mix 2 tbsp yoghurt with olive oil and chipotle Tabasco. Serve quesadilla wedges with salad, avocado, and yoghurt dollops. Squeeze lime wedges and enjoy.

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