Sweet potatoes, plump blackberries and mild cheddar cheese unite for a delicious and super simple fall appetizer or vegetarian dinner. These quesadillas are truly one of my favorite quick menu options; they take 25 minutes from start to finish. They come together even faster if using leftover mashed sweet potatoes and cooking the quesadillas several at a time on a griddle.
You’ll love the unique flavor combination of these filling quesadillas. Serve them with sour cream or Greek yogurt (a healthier substitute) and enjoy!
- 2 large sweet potatoes
- 4 oz fresh or frozen blackberries
- 8 oz cheddar cheese, shredded or sliced thin
- 12 corn tortillas (8”)
- Kosher salt
- Sour cream (or Greek yogurt) and salsa
- Chopped cilantro, for garnish (optional)
- Wash potatoes, scrubbing dirt from skin. Poke several holes in potatoes using a sharp knife; wrap each potato in a single paper towel and microwave until soft when squeezed. Once cooked, cut a slit lengthwise on each potato and let cool for a few minutes. Peel off skin and place cooked potato flesh in a bowl. Mash lightly with a fork, and sprinkle with salt to taste.
- Lay 6 corn tortillas on counter and divide mashed potatoes evenly among each tortilla. Spread potatoes until almost at the edge of tortillas. Top with blackberries (about 4-5 per quesadilla), pressing them into potatoes. Sprinkle with cheese and top with remaining tortillas.
- Spray tops of tortillas with nonstick cooking spray and place top side down on preheated griddle or nonstick pan. Spray other side of tortillas as they cook and flip when slightly brown. Cook bottom until also slightly brown. If making in batches, keep cooked tortillas warm on baking sheet in preheated 200 degree oven. Cut quesadillas into 4 wedges and serve with sour cream and salsa.