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Purple Sweet Potato Quesadillas
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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

Ingredients

Salsa

  • 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

Quesadillas

  • 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

Instructions

  • 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.