Dr. Nandi’s Sweet Potato Quesadilla
Use organic ingredients whenever possible.
2 medium sweet potatoes
1 cup red wine vinegar
1/2 cup raw sugar
4 black peppercorns
1 large sliced red onion
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
6 (6 inch) whole wheat or gluten free tortillas
5 cups baby spinach
1 cup shredded partly skimmed mozzarella
4 tsp olive oil
Microwave potatoes on high until tender.
Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar.
Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes.
Drain onion slices and transfer to a plate to cool.
Split cooked potatoes open with a knife; remove flesh and transfer to a bowl
Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas.
Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.
Heat a large nonstick skillet over medium-high heat.
Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side).
Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.