READY IN 20: SWEET POTATO QUESADILLAS
These are honestly miles better than any stringy cheese quesadillas you have ever eaten in the past. The sweet potato has a zesty kick from the lime and the perfect level of spice – completely addictive. Try adding Whole-can Tangy Black Beans (see book) or other vegetables into the mix. The method of cooking the quesadillas in semi-circles rather than sandwiching the filling between 2 circles ensures you don’t lose any filling when flipping them.
2 sweet potatoes (total
weight 500–600 g/
1 lb–1 lb 5 oz)
2 tablespoons finely chopped
2 spring onions, finely sliced
large handful of coriander,
2 large tortillas
2 tablespoons flavourless oil
salt and pepper
Prick the sweet potatoes all over with a knife and microwave on high for 5–7 minutes until tender. Cut in half, then scoop out the flesh into a bowl.
Mix the sweet potato flesh with the jalapenos. Add most of the spring onions and coriander, reserving some of both for serving. Finely grate over the zest of the lime, then cut the lime in half and add the juice of half the lime to season the filling. Cut the other half into wedges for serving.
Distribute the filling between the 2 tortillas, heaping it on half of each tortilla, then folding over the empty side and pressing it down to make sure the filling is in an even layer.
Heat the oil in a large frying pan and add the tortillas. Fry for 2–3 minutes on each side until golden brown and the filling is warm inside.
Cut into wedges and serve with the reserved spring onions and coriander, and the lime wedges.