I roasted a bunch of sweet potatoes to have ready for a number of recipes I was developing. This one wasn’t planned, but I loved it. Mozzarella, sliced sweet potatoes and caramelized onions were perfect together.

Here’s this easy peasy recipe.

Ingredients (for two quesadillas)

1 roasted sweet potato – sliced (see roasting instructions below)

4 whole wheat tortillas

8 1/4 inch slices of fresh mozzarella

1 small (or half larger) onion – thinly sliced

3 tablespoon olive oil

To roast the potato

Preheat oven to 450 degrees

Wrap potatoes in foil (or bake in a covered oven safe dish) and cook for about 40 minutes or until a fork can easily pierce the potato

To make the avocado cream

Mash the avocado with 2 tablespoons of Greek yogurt. Add a squeeze of lemon, a few bits of tomato, and season with salt and pepper

To caramelize the onion

Place a small sauté pan over low heat

Add one tablespoon of oil (or just enough to cover the bottom of the pan). Add the onion, season with salt and pepper and cook slowly for about 10 minutes or until the onions are soft and golden.

To assemble the quesadilla

Place a large saute pan over medium heat. Add oil and heat until hot but not smoking

In the meantime divide the mozzarella, the sweet potatoes and the caramelized onion between 2 tortillas. Cover one with another tortilla and place in the pan. Press down and cover. Cook for about two minutes per side or just until golden and the cheese is melted. Repeat with the second.

Slice and serve