This casual, simple supper is a serious crowd pleaser and super family friendly, plus the combination of soft, briny feta with the syrupy, sweetness of the sweet potato is fantastic! While not a melty cheese like cheddar, provolone or Monterey, feta is a luscious, creamy cheese that takes the heat from the chili flakes really well, and is the perfect match for the sharp, zesty lime cilantro sour cream dip.
Ready in minutes, this vegetarian dinner is packed with antioxidants and is high in fiber – even more so if you opt for whole wheat tortillas. If you’re not able to finish the sweet potato mix in one sitting, don’t worry! It can be refrigerated for up to 3 days. Looking for a heartier option? Throw in a handful of chorizo chunks to the sweet potato mix for a spicy, meaty alternative.
SERVES 4 (2 small quesadillas per person)
1 large sweet potato
1 cup Organic Valley feta crumbles
1 tsp dried chili flakes
1 tsp garlic powder
16 small flour tortillas
Salt and pepper to taste
For Sour Cream Dip:
1 cup Green Valley Lactose Free Sour Cream
Juice and zest of one lime
½ cup chopped cilantro
METHOD – prep time: 10 minutes, cooking time: 25 minutes
Wash sweet potato and pierce 5-6 times with a fork. Place potato on microwave-safe plate and microwave 5 minutes. Split potato down the middle and scoop out the cooked flesh into a large bowl, set aside to allow to cool.
In a small bowl, combine all the ingredients of the sour cream dip, stirring thoroughly before chilling.
Add the feta crumbles, chili flakes, garlic powder and salt/pepper to the sweet potato flesh and mix together until well combined, being sure to break down any larger feta chunks.
Place one tortilla on a skillet or pan on a medium heat before spooning in some of the sweet potato mix, spreading the mix to the edges and top with a second tortilla. Grill for 2-3 minutes until slightly brown, flip and grill for a further 2-3 minutes. Repeat with the rest of the sweet potato mix and tortillas, slicing in quarters before serving with the chilled sour cream dip.