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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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