Dr. Nandi’s Sweet Potato Quesadilla

Use organic ingredients whenever possible.

  • Author: Therese


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.

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Here\'s Dr. Nandi\'s Sweet Potato Quesadilla Recipe!