Sweet Potato Quesadilla

Recipe created by Chef Justin Kouri

SWEET POTATO QUESADILLA
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Servings
4
Servings
4
SWEET POTATO QUESADILLA
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Servings
4
Servings
4
Ingredients
Quesadilla
Topping
Servings:
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Instructions
  1. Preheat oven to 350F.
  2. Half potatoes and scoop out potato flesh, mash with fork and place in medium bowl.
  3. Add chard, cheese, garlic and thyme to the sweet potato bowl. Mix until completely combined. Season with cayenne, salt and pepper.
  4. Lay out one tortilla on a lined sheet tray, spread out the filling on the tortilla, top with remaining tortilla.
  5. Place in oven until cheese begins to melt, about 10 minutes. Remove from oven and cool.
  6. Meanwhile prepare the topping by spooning sour cream into a small bowl, stir in juice, cilantro, salt and pepper.
  7. Once quesadilla is cool enough to handle, cut into 8 pieces. Serve sour cream topping on side. Great for school lunches! ENJOY!
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Kholrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo

Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Kholrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Servings
4
Servings
4
Kholrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Servings
4
Servings
4
Ingredients
For Spicy Red Pepper Mayo
Servings:
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Instructions
  1. Preheat oven to 425 degrees
  2. Prepare red pepper mayo by blending ingredients in blender or food processor until smooth
  3. In large mixing bowl, toss sweet potato and kohlrabi with coconut oil, salt & pepper
  4. Place sweet potato and kohlrabi onto a cookie sheet and bake for 15-20 minutes and turning once half way through
  5. Remove from oven, sprinkle frites with salt and pepper to taste and drizzle with red pepper mayo
  6. Squeeze half of lime over frites then garnish with cilantro and scallions. Enjoy!
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Sweet Potatoes in Banana Leaves with Dried Figs & Cashews

Sweet Potatoes in Banana Leaves with Dried Figs & Cashews
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A special occasion dish from James Beard award-winning chef, Robert Del Grande of RDG & Bar Annie, Houston
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Sweet Potatoes in Banana Leaves with Dried Figs & Cashews
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Votes: 3
Rating: 2.67
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A special occasion dish from James Beard award-winning chef, Robert Del Grande of RDG & Bar Annie, Houston
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Ingredients
Ingredients
Garnishes
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400F. Roast the sweet potatoes until fully cooked & very soft – approximately 45 minutes or longer depending on the size. Cool to room temperature.
  3. In a small mixing bowl, combine the sliced dried figs, vinegar, salt & pepper, and minced ginger. Lightly toss. Allow the figs to marinate for approximately 10 to 15 minutes.
  4. In a skillet over set on medium high, heat the banana leave pieces just until they become flexible.
  5. Lay the banana leaves on a work surface.
  6. Slice the sweet potatoes in half lengthwise. (If using smaller sweet potatoes, split the sweet potatoes open & press lightly to flatten.) Place a piece of sweet potato on each banana leaf.
  7. Distribute the fig mixture over the sweet potatoes.
  8. Distribute the cashews over the sweet potatoes.
  9. Place a piece of butter on top of each sweet potato. Fold up the banana leaf to enclose the sweet potato. Tie with a piece of string to secure.
  10. Place the sweet potato packages in a broad skillet in a single layer. Add just enough water to cover the bottom of the skillet – approximately 1/8 inch deep.
  11. Cover the skillet with a lid or with aluminum foil. Heat the skillet to gently steam the sweet potato packages – approximately 15 to 20 minutes.
  12. Remove the packages from the skillet. Cut the string and unfold on dinner plates keeping the sweet potato and any juices in the center of the banana leaf.
  13. Sprinkle the minced Serrano chile (optional) and the crème fraiche & crumbled cheese over the sweet potato. Garnish with a wedge of fresh lime.
Recipe Notes

Substitutions: dried corn husks soaked in water until flexible or parchment paper.

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