Grammy's Kitchen · Quesadillas · Sweet Potato Quesadillas
One of 80 quesadillas recipes we measured
from alexandracooks.com
It ranks #78 of 80 for structural integrity among the quesadillas recipes we compared. 7 cooks on alexandracooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 42% | 2% |
| aromatics | 218% | 6% |
| vegetables and beans | 531% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 1 1/2 cups finely chopped onion |
| 6 g | 2 garlic cloves, minced |
| 48 g | 3 to 4 tablespoons neutral oil such as olive, grapeseed or canola |
| 600 g | 4 cups grated peeled sweet potato |
| 3 g | 1 tsp chili powder |
| 3 g | 1 to 2 teaspoons ground cumin |
| generous pinch of cayenne | |
| salt and ground black pepper to taste | |
| 100 g | 1 cup or more of finely minced cilantro, optional |
| fresh lime juice to taste | |
| 113 g | 1 cup grated sharp cheddar cheese or Monterey Jack |
| 200 g | 8 tortillas (8 to 10 inch — I like soft corn tortillas, which I find at Whole Foods) |
| sour cream for serving |
Method: 4 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Ciao Alexandra, a very belated Buon Anno from wintry Chianti! Truly enjoy as always your wonderful blog and great recipes, I was able to find (what a treat) sweet potatoes at a market in Siena, and joyfully made your recipe. Needed something bright and tasty t” — a cook, 5.0★
“I read this recipe early this morning and became obsessed. I had one sweet potato so made half the recipe. I also had a can of seasoned black beans. I made myself a bowl of the sweet potatoes, black beans, sliced avocado with a soft boiled egg on top. I sprink” — a cook, 5.0★