Sweet Potato Quesadilla

I really do love sweet potatoes, I subsitute them with yams any time the store doesn't have them. I made this quesadilla recipe years ago, and I can't remember the exact source. I didn't make it up, but I also went by memory, and I have to admit - I was satisfied again! This is a great filling meal, and with yams having so many great nutrients (Vitamins B, C, Folic Acid and Potassium) - it's hard not to love em.

Sweet Potato Quesadillas
Serves 4-6

Ingredients
2 large sweet potatoes, peeled and cubed
1 onion, finely chopped
1 red pepper, finely chopped
1/4 cup blue cheese
4 oz. Monterey cheese
8 tortillas
1 tablespoon EVOO, plus more
Salt & pepper to taste

Directions

1. Pour water into a big pot, and bring to a boil. Once boiling, add the sweet potatoes - let cook until softened.
2. In the meantime, chop up your onion and red pepper. Heat up EVOO in saute pan on medium heat, add the onion and red pepper. Saute until the onion becomes translucent, set aside.
3. Sweet potatoes are soft when you can easily stick a fork in one cube. Once sweet potatoes are softened, drain them in a colander. Add sweet potato to a bowl and mash. Add in the onion, red pepper, blue cheese, and salt and pepper to and mix with a spoon.
4. Spoon about 1/4 of the mixture onto one the tortillas, sprinkle with Monterey cheese, top with another tortilla. Bake tortillas in oven for about 10 minutes at 350 F, or grill them in a pan with EVOO, about 4 minutes per side.

The first time I made these, I baked them in the oven. This time, I grilled them in a pan. The oven version is a little more healthy, but both ways are delicious. The blue cheese adds a surprising zing to the taste, and this ends up being a fairly heart healthy, and tasty meal! As far as portions go - I eat half of one quesadilla and am VERY full, however I'm sure some people may want an entire quesadilla. If you're like me - this meal can stretch pretty well.