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Ingredients

4 sweet potatoes or yams
1 garlic bulb
3 poblano peppers - ends and seeds removed
2 carrots - diced
2 parsnips - diced
goat cheese - large log cut into chunks
fresh cilantro to taste - finely cut
chili powder to taste
cumin to taste
olive oil
8 tortillas large
salsa or fruit yogurt if desired.

Kitchen Items

Oven safe pan Mixing bowl Aluminum foil large skillet

Instructions

1. Pre-heat oven to 400F. Pierce and wash sweet potatos, place in oven. Toss carrots, parsnips and peppers with olive oil, cumin, chili powder, and salt, place in roasting pan and put in oven. In a small square of aluminum foil place the qarlic bulb, drizzle with olive oil, wrap and place in oven. Cook all three items (yams, garlic, carrots/parsnips/peppers) until sweet potatoes and carrots can be pierced by a fork easily.

2. Peel sweet potatoes and put in mixing bowl. Dice peppers and place in mixing bowl. Squeeze out garlic cloves into mixing bowl. Add goat cheese, cilantro, carrots and parsnips to mixing bowl. Mix gently, the mixture should be a little chunky. Add more salt, cumin, and chili powder if desired.

3. To make the quesadillas, heat skillet on medium. Place a single tortilla on the skillet and scoop a cup or so of the sweet potato mixture onto one side of the tortilla, spread out and fold in half. Let cook for 2-4 minutes and then flip, cooking for another 2-3 minutes. Cooking times may decrease as you cook more. Cut into 3 or 4 wedges. Serve with salsa or fruit yogurt (passionfruit, pinapple, lime, mango).

About the author

LisaStarrfield

Lazy cook.