Sweet potatoes, yams, whatever the difference, my family eats them up and there are always plenty of them to be had. As a college student (and young professional) living on a shoestring budget that always needed to streeeeeeetch, I became pretty adept at finding ways to work them into meals. Boiled, baked, mashed, french fries, soup, casseroles, fried ... seriously, the list seems perpetually endless.
So I was seriously intrigued by Health magazine's recipe for a starchy quesadilla. A made a few tweaks (and it's not vegan, sorry!) to rave reviews from a pretty picky household.
2 medium sweet potatoes
1 cup ricotta cheese (recipes for vegan tofu ricotta abound on the internet!)
1 cup mushrooms
1/2 (each) red and green peppers, cut into long slices
1 cup sliced yellow squash
1 cup baby spinach
4 corn tortillas
1 tsp. crushed red pepper
Black pepper & salt & brown sugar (to taste)
-- Place cut squash, mushrooms and peppers in frying pan over medium heat. Cover. Allow to cook, turning every 3 minutes or so.
-- Pierce sweet potatoes and microwave on high power until soft (about 8-10 minutes).
-- Spread ricotta over 1/2 of tortillas. Place layer of spinach on top of cheese.
-- Slit potatoes lengthwise and scoop out center. Mash in salt, pepper and brown sugar to taste. Spread on second 1/2 of tortilla.
-- Portion out veggies from frying pan onto ricotta/spinach half of tortilla. Fold.
-- Warm second frying pan on medium heat. Add non-stick cooking spray to pan and fry quesadillas until sides are crispy (I found it to be about 2 minutes each side). Be sure to watch -- it goes from browned to burned pretty fast.
-- Cut into thirds and serve.
Let me know if you try it! Comments always welcome and votes appreciated!
*Image courtesy Flickr creative commons.