Brown Market Shares Program
Established 2006


Sweet Potato Quesadilla

Sweet Potato Quesadilla
Makes 2 servings

This week's market share includes one of our favorite fall vegetables: sweet potatoes! You can't go wrong roasting, baking or mashing this hearty autumn staple, but try this sweet potato quesadilla to put a spin on these sweet spuds!

2 small sweet potatoes (or one large potato)*
2 C spinach, loosely packed
1/2 onion, diced
1 clove of garlic*
4 small tortillas
1/2 cup of Narragansett Creamery Atwells Gold, cut into small strips*
2 T olive oil
2 t salt
2 t black pepper
1 t red pepper flakes

*from this week's share

1. Poke holes into sweet potatoes with a fork and microwave on high for 5-7 minutes
2. Peel the skin off the potato and mash. Season with salt and pepper and set aside
3. Add olive oil to a skillet and cook garlic and onions on medium heat until the onions are translucent
3. Add spinach and cook until the spinach is wilted. Season with salt, black pepper and red pepper flakes
4. Place two tortillas on a skillet. Add cheese and spinach mix
5. Spread mashed sweet potato on two other tortillas, then place on top of tortillas in the skillet
6. Cook until golden brown on both sides, about 5 minutes for each
7. Serve with your favorite quesadilla condiments, and enjoy!