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Sweet Potato Quesadillas with Tomatillo Sauce

If you'd like to try the gluten-free version, simply use corn tortillas instead of whole-wheat tortillas.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Anita Ojeda


  • 3 Sweet Potatoes Peeled and grated. We use the lighter-skinned ones.
  • 1/3 cup water
  • 2 tsp. olive oil
  • 1/2 tsp. cumin seeds
  • 1 jalapeño chopped (remove the seeds and pith is want a more mild flavor)
  • 2 cloves garlic chopped
  • 1 medium onion chopped
  • 1 tsp. salt add more if desired
  • 1/2 cup cilantro chopped


  1. Heat a very large non-stick frying pan or a cast iron skillet on medium-high heat. Once it’s hot, add the oil and then cumin seeds. When the cumin seeds turn brown, lower the heat a little and add the onions, jalapeño and garlic. Stir occasionally until the onions are almost caramel colored.

  2. Add the sweet potatoes and the 1/3 cup of water and stir everything together before covering the skillet. Every 3-5 minutes, remove the lid and stir the mixture. Cooking time will depend on which type of sweet potato you used (the lighter ones will take a little longer). When the sweet potatoes are almost cooked (they will be tender), add the salt and chopped cilantro and stir well.

  3. While the sweet potatoes cook, start the tomatillo sauce.