Sweet potatoes are such a great alternative to potatoes and have so many health benefits. I love making French fries and burgers with sweet potatoes, but since my family loves a good Mexican meal I went ahead and made a sweet potato quesadilla. It was a hit we all loved it. Give it a try, you will not be disappointed. It’s super easy and great for a weeknight dinner. This is totally optional but you can microwave the sweet potatoes instead of boiling them.

Ingredients:
3 large sweet potatoes
2 tablespoons, unsalted butter
Flour or whole wheat tortillas
2 slices pepper jack, per quesadilla
2 slices pancetta, per quesadilla, optional
Salt & pepper, to taste

Preparation:
Fill the pot about half full (you will need just enough water to cover the sweet potatoes) and add a dash of salt. Bring to boiling. Add sweet potatoes. Cover the pan and cook sweet potatoes for 15 to 20 minutes or until just tender on the outside but resistant in the center when pierced with a knife. Set aside to cool. Remove the skin of the sweet potatoes. Mash the potatoes, add butter, salt & pepper.

Take tortilla and spread the sweet potatoes. Top with cheese and pancetta. Fold tortilla over and place on a hot skillet. Press down and brown quesadilla for about 3-4 minutes per side.

Check out the other great dishes from this week’s Food Network Blog #fallfest below:

Creative Culinary: Twice-Baked Jalapeno Sweet Potatoes with Chipotle Streusel Topping
Homemade Delish: Jacked Sweet Potato Quesadilla
Healthy Eats: How Sweet It Is: 7 Sweet Potato Dishes for Every Palate
Napa Farmhouse 1885: Sweet Potato, Green Onion & Herb Pommes Anna
Red or Green: Sweet Potato “Nacho” Dip
Taste with the Eyes: Caramelized Upside-Down French Sweet Potato Pie {Tarte Tatin}
Dishin & Dishes: Bacon Poblano Sweet Potato Breakfast Hash
The Mom 100: Sweet Potato Pie
The Wimpy Vegetarian: Mexican Stuffed Sweet Potatoes
FN Dish: Five 5-Star Ways to Get Your Sweet Potato Fix