My kids are obsessed with this easy dinner! Seasoned sweet potatoes are layered with maybe a little too much cheese (is there really such a thing?) between crispy flour tortillas for the ultimate quick meal. Serve with guacamole for a simple 15-minute dinner the whole family will love.

My hand holding three wedges of sweet potato quesadillas over a blue kids plate on my kitchen counter.

After making what felt like the ninth quesadilla of the week for my kids last month, I hit my limit. They needed a little variety in their diets, and I needed a break from my cheese-and-tortilla-only rut.

So I dug through the fridge and found a leftover roasted sweet potato. Instant lightbulb moment.

I mashed it up with a little chili powder, paprika, garlic powder, and salt, spread it onto a tortilla, added a very generous amount of shredded cheese, and cooked it until crispy and golden.

From there, everyone customized their own. My oldest is obsessed with black beans (truly rare teen behavior), so his got beans. My youngest is a purist, so hers stayed simple. And mine? Fully loaded with chicken, beans, corn, jalapeños, and a squeeze of fresh lime.

I sliced the quesadillas into wedges, served them with guacamole and strawberries, and we all dug in. And let me tell you – I have never heard my house so quiet. Everyone was too busy inhaling their food to speak.

My youngest declared them “the best ever,” my oldest gave an approving nod (which is basically a standing ovation from a teenager), and I sat there with a very full heart and belly.

Since then, these sweet potato quesadillas have been on heavy rotation in our house, and honestly, I don’t see that changing anytime soon.

#IMHO: It’s tempting to pile on the sweet potato filling, but too much can make the tortillas a little soggy. I’ve found that 2–4 tablespoons of the sweet potato mixture per medium tortilla is the sweet spot (pun inteneded;).

Let’s Get Dinner on the Table –>

Ingredients for sweet potato quesadillas on my kitchen counter.
Process shot of how to layer a sweet potato quesadilla on a skillet.
Half a quesadilla getting cooked in a white skillet.
My hand holding a blue plate with wedges of sweet potato quesadillas with a side of guacamole in a small kids bowl.
  • Gather the ingredients – tortillas, sweet potatoes, shredded cheese and some spices.
  • Mash the sweet potatoes and add in the spices.
  • Heat a skillet and add a tortilla.
  • Top with the sweet potato mixture and cheese. Fold over or top with another tortilla.
  • Cook on each side until golden brown.
  • Let cool slighly, cut into wedges and serve.
My hands pulling a sweet potato quesadilla apart over a blue kids plate with more wedges of quesadilla.

Get the recipe: Crush-Worthy Sweet Potato Quesadillas

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My kids are obsessed with this easy dinner! Seasoned sweet potatoes are layered with maybe a little too much cheese (is there really such a thing?) between crispy flour tortillas for the ultimate quick meal. Serve with guacamole for a simple 15-minute dinner the whole family will love.
Yield: 4 smaller servings
Cook: 15 minutes
Total: 15 minutes
Author: Michele Olivier
Course: Main Course
Print Recipe

Ingredients 

  • 4 medium flour tortillas
  • 1 – 1 1/2 cups shredded cheddar cheese, Mexican mixed cheese, or Monterery Jack
  • 3/4 cup mashed sweet potato
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp salt

Instructions 

  • In a small bowl, add in the mashed sweet potato, chili powder, paprika, garlic powder, and salt. Mix until everything is combined.
  • Heat a skilled over medium heat. Spray the pan or use a small drizzle of olive oil.
  • Place a tortilla onto the pan and top with half of the sweet potato mixture, spreading it to the edges. Sprinkle on the cheese and top with another tortilla.
  • Cook for 4-5 minutes per side or until the tortillas are golden brown and crispy.
  • Transfer the tortilla to a cutting board, let it cool slightly, and then cut it into wedges before serving.

Notes

Age: 9+ months (go light on the cheese until 18+ months)
Add-Ins: Here are some of our favorite add-ins:
  • chopped chicken
  • black beans
  • corn
  • green onions
  • diced red peppers
  • jalapeño slices
  • splash of fresh lime juice
Cooking Sweet Potatoes: You can use roasted or steamed sweet potatoes in this recipe. But since these quesadillas are for quick meals, I usually opt to use either a leftover sweet potato or I quickly microwave one for 3-4 minutes while I gather the rest of the ingredients. 
Storage: Any leftover sweet potato mixture can be stored in the fridge for up to 4 days. Leftover quesadillas can be stored in the fridge for up to 3 days and are best reheated on a hot skillet or in an air fryer. 

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