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Serve up something a little different for dinner tonight with this easy, budget-friendly dish.


  • 1 large sweet potato
  • 3 T. minced pickled jalapeños, roasted peppers, fried onions or other filling of choice
  • Kosher salt
  • 4 to 6 (8-inch) flour tortillas
  • Vegetable oil, as needed


  1. Preheat oven to 425°F. Place sweet potato in pan and roast for approximately 40 minutes, or until a fork inserted into its center meets no resistance. Remove from oven and allow to cool.
  2. Peel and discard sweet potato skin, mash flesh with a fork in a medium bowl. Add pickled jalapeños or your chosen filling. Stir and fold to combine. Season to taste with salt.
  3. Spread 1/2 cup of the mixture over half of 1 tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and as many tortillas as needed.
  4. Heat 2 tablespoons oil in a large skillet over medium-high heat. Carefully add 2 folded tortillas and cook, moving tortillas around until golden brown and puffy on one side, approximately 2 minutes. Use a spatula to flip quesadillas, season with salt, and continue cooking until golden brown and puffy on the second side, about 2 minutes.
  5. Transfer quesadillas to a paper towel and allow to drain, repeat with remaining quesadillas. Serve immediately.

Yield: 4-6 servings

Prep time: 20 min.

Cook time: 1 hr.