Coming to a grocery store near you – California sweetpotatoes! Today’s recipe is for a contest sponsored by California sweetpotatoes.
They may look similar, but California sweetpotatoes are different from other sweet potatoes, white potatoes, and yams. What sets them apart is that they are grown in a soft, sandy soil and carefully sorted to yield a more visually attractive potato. Also, they have one name, not two, which obviously makes them cooler (see Madonna, Beyonce, Kanye...Meatloaf). Sweetpotatoes and other starchy vegetables often get a bad rep because of their starch content and association with Thanksgiving dinner, but there is no reason to fear the delicious and nutritious sweetpotato. I hate calorie counting, but just to prove a point, a mediuim sweetpotato only contains 105 calories. Along with that comes 4 grams of filling fiber, more than a days worth of vitamin A and a hefty dose of vitamin C and potassium.
Disclosure: By posting, I am entering a recipe contest sponsored by California Sweetpotato Council and I am eligible to win prizes associated with the contest. I was not compensated for my time.
- 2 tablespoons extra-virgin olive oil
- 2 large sweet onion, halved and sliced as thinly as possible
- 2 garlic cloves, minced
- 1 habanero chili, seeded and minced
- 2 poblano chilies
- 2 medium California sweet potatoes, peeled and cut in ½ inch dice
- 3 ounces goat cheese
- 6 100% whole wheat tortillas
- Salsa verde
- Nonfat or lowfat plain yogurt
- Heat 1 tablespoon oil in a medium skillet set on medium heat. Add the onion, garlic and habanero. Cook, stirring every so often, until caramelized, about 20-25 minutes. Season lightly with salt.
- While the onions are cooking, turn the oven to broil with the rack positioned in the top of the oven. Place the poblanos on a small baking sheet then into the oven. Broil for a few minutes, turning every few minutes, until blackened on all sides.
- Remove from the oven and transfer to a medium bowl. Cover with saran wrap and set aside. Once cool, peel the skin off the chilies and cut into strips.
- Turn the oven to 400 degrees. Place the sweet potatoes on the baking sheet, toss with 1 tablespoon olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and browned. Remove from oven and set aside.
- Spray a medium skillet with oil. Place a tortilla in the skillet. Sprinkle 1 side with ½ ounce of goat cheese. Top with 1/6th of the chilies, onions and roasted sweet potatoes.
- Cook until the cheese is melty and the tortilla is lightly toasted. Flip the toppingless side over the toppings and press down slightly. Cook another minute. Remove from the skillet and repeat with the remaining tortillas and toppings.
- Cut each quesadilla into 3 triangles and serve with salsa verde and yogurt.