Phenomenal Phoods

Smoky Sweet Potato Quesadillas

Ingredients:

For the smoky yogurt sauce:

• 1 cup plain Greek yogurt (I used nonfat, but you can use whatever you like)
• 1 Tablespoon lime juice
• 1/4 teaspoon liquid smoke
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• Salt & pepper (to taste)

For the quesadillas:

• 4 medium-sized tortillas
• 1 1/2 cups grated Asiago and/or Parmesan (I used a mixture that was about 50/50)
• 1 sweet potato (cut into small, 1/2 inch cubes)
• 1 Tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (more if you like it spicier)
• 1/4 teaspoon liquid smoke
• 1 Tablespoon lime juice
• 2 green onions (sliced)
• 1/2 cup cherry tomatoes (halved and patted dry with paper towels)

Instructions:

For the smoky yogurt sauce:

1. Combine all ingredients, stirring until smooth. Season with salt and pepper, to taste. Note that if the double smoky flavour of the sweet potato as well as the sauce is too much for you, you can also just leave out the liquid smoke and just have a limey yogurt sauce or just plain yogurt with the quesadillas. These would also be delicious with guacamole.

For the quesadillas:

1. Heat the olive oil in a pan over medium-high heat.
2. While the pan is heating, combine all of the spices, the liquid smoke and the lime juice in a small dish.
3. Once the pan is heated, add the sweet potato and pour over the spice mixture, stirring to coat the sweet potato in the mixture.
4. Cook, stirring frequently, until the sweet potato is tender when pierced with a fork, about 10-15 minutes. I like to cover the pan with a pot lid to prevent oil from splashing everywhere, and I find that it cooks the potato faster. Just lift off the lid to stir every once in while. If the sweet potato is starting to get blackened, just reduce the heat a little to medium.
5. Transfer the sweet potato to a bowl and wipe out your pan. I used a paper towel to clean it out and just used the same pan for the quesadillas. Heat the pan over medium heat for your quesadillas.
6. Spread half of the cheese over the tortilla. Top with half of the sweet potato, 1 sliced green onion and half of the cherry tomatoes. I like to sprinkle some of the cheese on top at this point as well to hold the quesadilla together better. Top with another tortilla.
7. Cook until browned, 3-5 minutes. Just keep checking by lifting the edge with a spatula.
8. Flip the quesadilla and cook for another 3 minutes or so until browned, and the cheese is melted. I like to cook quesadillas over medium heat rather than a higher heat to give the cheese time to melt.
9. Repeat with the second quesadilla.
10. Cut into triangles and serve with the yogurt sauce.