- 2 medium sweet potatoes (1 pound total)
- 1 cup red-wine vinegar
- 1/2 cup sugar
- 4 black peppercorns
- 1 large red onion, sliced
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 8 (6-inch) flour tortillas (or wheat for an even healthier option)
- 5 cups baby spinach (about 4 ounces)
- 1 cup shredded mozzarella
- 4 teaspoons olive oil
- Cook potatoes 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 (you should have about 1 cup). 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 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.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Makes 4 servings (serving size: 1 quesadilla)
Sweet potatoes are one of our favorites. They are high in beta carotene, vitamin A, B vitamins and vitamin C. They are also a great source of fiber, protein, calcium, and vitamin E. Besides these obvious benefits, sweet potatoes are also very low on the glycemic index, which helps prevent blood sugar spikes and mid day crashes.