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    Sweet Potato Quesadillas

    Quesadillas are an anytime meal. They take just 5 minutes to make, and everyone adores them. You can snack on them at a party, they make a late-home-from-work dinner, and they even work at breakfast.

    Most places have started to stock chipotle paste these days, which has made its sweet smokiness more easy to come by. If you can’t get your hands on chipotle, ½ a teaspoon of hot smoked paprika will do.

    SERVES 2 AS A DINNER, OR 4 AS A SNACK

    olive oil
    1 sweet potato, peeled and grated
    1 tablespoon maple syrup
    sea salt and freshly ground black pepper
    1 teaspoon chipotle paste 1 red chilli, finely chopped
    1 × 400g tin of white beans, drained (I use haricots)
    1 avocado
    1⁄2 a lime
    a few sprigs of fresh mint or coriander, leaves picked and chopped
    4 corn tortillas

    Heat a touch of olive oil in a pan, add the sweet potato and the maple syrup and season with salt and pepper. Add the chipotle paste and the chopped chilli and cook for a few minutes, until the potato has softened and lost its rawness.

    Transfer to a bowl and add the beans, then use a potato masher to mash the whole lot up a little – you will still have some flecks of unmashed sweet potato. Season if needed.

    Mash the avocado with a little lime juice and stir in the herbs. I use the potato masher again here.

    Now heat a frying pan big enough for your tortillas. Lay a tortilla fat in the pan, spoon a quarter of the mixture on to one half of it, then fold over the other half. Dry fry on one side until it’s blistered and golden brown, then flip over and do the same on the other side. Keep the quesadilla warm while you do this with the rest of the tortillas.

    Serve straight from the pan with the mashed avocado.

    As part of a bigger meal:

    · serve with a couple of handfuls of lemon-dressed salad leaves.

    · serve with a crunchy salad of radishes, leaves, shaved fennel and coriander, and a quick tomato salsa.

    Image: Brian W Ferry

    Posted: 07.12.14 4 Comments

    Comments

    Posted by Taimi at 8:21 on the 15.03.15

    I’m not easily imsepesrd. . . but that’s impressing me! 🙂

    Posted by Julie Copestake at 1:45 on the 18.05.15

    This looked really yummy in the book, tried it – so easy and so nice, even my partner who is not a veggie tried it and asked for more!!

    Posted by Lisa at 1:24 on the 21.05.15

    I made these and loved them! I had them for a couple of nights, then ran out of tortillas. I decided to use up the sweet potato & bean filling, by sauteing an onion, adding the filling, the remainder of the can of beans, an organic veggie stock cube & boiling water. Just thought I’d let you know it made an awesome soup, too!

    Posted by Vanisha at 8:13 on the 07.12.15

    I made this and it was delicious! I served it with salad and a tomato salsa – amazing combo! Thank for the tip Lisa, I use the left over filling and made it into a soup too I just added some garlic and chilli to what you did, and it was an awesome soup!

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