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Purple Sweet Potato Quesadillas

Purple Sweet Potato Quesadillas with Blood Orange Salsa

Eat the rainbow! Stokes Purple sweet potatoes may not be available where you are, so use another sweet potato. I like Garnet Reds.
Servings 2
Author Robin Asbell



  • 2 large navel oranges sectioned
  • 2 large blood oranges sectioned
  • 2 large jalapenos minced
  • 2 slices red onions minced
  • 1 teaspoon maple syrup
  • 1/2 teaspoon salt


  • 4 cups cubed purple sweet potatoes
  • 1/2 cup fresh cilantro chopped
  • 4 large scallions chopped
  • 1/2 teaspoon salt
  • 4 tablespoons aquafaba mayonnaise
  • 1 clove garlic pressed
  • 8 8-inch whole wheat tortillas


  • Make Salsa: Supreme the oranges, and cut the sections into 1/2 inch pieces. Combine in a medium bowl with the jalapenos, red onions, maple syrup and salt. Toss to mix.
  • Make Quesadillas: Steam the sweet potato cubes for about 5 minutes, until tender. Let cool, then toss with cilantro, scallions, and salt. Stir.
    Mix the mayo with pressed garlic and reserve.
    Lay out four tortillas and spread each with a tablespoon or so of the mayo. Cover with a cup of sweet potato dice, then cover with a tortilla. Repeat until all four are filled. Press down with your palms on each, to mash the potatoes a little to help the quesadillas stick together.
  • To cook, heat a large skillet over high heat for a minute, then place a quesadilla in the hot pan. Cook until lightly browned, about a minute, and then use a spatula to turn. Cook all the quesadillas, reducing the heat to medium as the pan gets really hot.
  • Cut the quesadillas in 6 wedges each, then serve with salsa.