Sweet Potato Quesadillas

When root vegetables are cheap, local and abundant, it is nice to have new ways of cooking them. I came across this recipe this morning, realized I had everything in the house I needed, and made these quesadillas for breakfast - though they would be great for any other hearty meal.

Sweet Potato Que -
-sadillas! These were tasty!
Healthy and hearty.

Ingredients:

2 medium sweet potatoes 4 flour tortillas

1/2 onion 4 oz Brie or other medium soft cheese

1 clove garlic 2-3 leaves Swiss chard (or other greens)

1 Tbsp oregano

1 Tbsp basil

1 tsp cumin

Chile powder to taste

Olive oil for saute

1. Cut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash.
2. Chop and saute garlic and onion in a large skillet. Add spices and sweet potato and mix well, adding a little water if it's too sticky. Turn burner very low to keep warm without burning.
3. Preheat oven to 400.
4. Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each.
5. Top with slices of Brie and shredded chard, then fold tortillas to close (oiled side out). Bake until browned and crisp (about 15 minutes); cute into wedges for serving.

I actually didn't have any oregano and only had laughing cow spreadable cheese in the fridge, but the quesadillas turned out fabulously anyway.

Recipe taken from Barbara Kingsolver's book Animal, Vegetable, Miracle.

Addendum:

Okay - time to find a new go-to vegetable (Midwesterners - stop it.  Asparagus is NOT in season.)  You know what I have right now?  Kale, leftover basil and oregano, peppers (mmmm poplanos) and sweet potatoes.  This recipe is PERFECT.  Pictured here, about to be topped and cooked:

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