I’m forever on the hunt for fast family meals that my little ones will actually eat—and these Sweet Potato Quesadillas fits the bill. These are nutrition-packed and yummy and even work well to make ahead of time. And they’re so versatile!
Sweet Potato Quesadillas
I love having a few back pocket meals that I can make for my kids in minutes and these vegetarian quesadillas are one of our favorites. Plus, as long as I have mashed sweet potato in the fridge—which is often something I meal prep on the weekend—they come together so darn quick.’
Sweet potatoes, which are rich in Vitamin A and fiber, have a natural sweetness that pairs really nicely with Mexican flavors. The result is a moist and tender quesadilla that’s flavorful, yet mild for little kids. (And us parents will love them too!)
TIP: You can make these vegetarian or add in some chicken or beef if you prefer.
Ingredients You Need
To make these vegetarian quesadillas, you’ll need:T
- Tortillas, either soft corn or soft flour, which will be easiest to fold and chew.
- Mashed sweet potato: You can make this ahead of time or use jarred or canned sweet potato puree.
- Shredded cheddar or Monterrey Jack cheese
- Cumin
- Optional: You can also add black beans, shredded chicken, chopped spinach, or sweet corn to these quesadillas.
Step-by-Step Instructions
Here’s a look at the process involved in making this easy dinner. Scroll down to the end of this post for the full information.
- Gather your ingredients.
- Spread mashed sweet potato over one half of each tortilla.
- Top with cheese and cumin. Fold over to make a half moon shape.
- Cook and flip over.
TIP: Serve warm with salsa, sour cream, and/or guacamole as desired.
Which tortillas are best for this recipe?
You can use whichever you prefer, either corn, flour, or whole wheat. I like to look for ones that say “soft” regardless of what they’re made of to ensure that they hold together well. I also recommend using the smaller 6-inch(ish) size of tortilla, though this recipe will work with any size—even the tiny ones for street tacos now available!
Healthy Quesadillas for Kids
This recipe isn’t quite as loaded with cheese as traditional ones, and with a veggie in the mix it’s a more balanced vegetarian main dish. Use corn or whole grain tortillas to add more fiber to the meal too.
How to Cook Sweet Potatoes for Quesadillas
I like to use leftover mashed sweet potato since it has such good flavor, but you can also quickly cook sweet potato in the microwave. Simply peel the potato and chop. Add to a heat-safe bowl of water and cook for about 5 minutes or until the sweet potato is soft when poked with a fork. Drain and mash.
TIP: You can use mashed butternut squash or even pumpkin puree in place of the sweet potato if you prefer.
What should I serve with these quesadillas?
We like to do simple sides such as pinto beans, black beans, sweet corn, or fruit. You can also serve with salsa, guacamole or sour cream for dipping.
Best Tips for Success
- You can add black beans, shredded chicken, chopped spinach, or sweet corn to these quesadillas.
- You can also warm these briefly in the microwave if you prefer.
- You can use whichever tortillas you prefer, either corn, flour, or whole wheat. “Soft” tortillas are usually easiest for kids to chew.
- Cut up quickly using kitchen scissors.
- Gluten-free: Use corn tortillas or ones that specify “gluten-free” on the package.
- Dairy-free: Omit the cheese. They will not hold together quite as well, but the sweet potato will still hold the tortillas in place.
- To cook the sweet potato in the microwave: Simply peel the potato and chop. Add to a heat-safe bowl of water and cook for about 5 minutes or until the sweet potato is soft when poked with a fork. Drain and mash.
- You can use mashed butternut squash or even pumpkin puree in place of the sweet potato if you prefer.
Related Recipes
I’d love to hear your feedback on this recipe, so please chime in below to share!
Sweet Potato and Cheese Quesadillas
Ingredients
- 8 small corn, flour, or whole grain tortillas
- 1 cup mashed sweet potato
- 1 cup shredded cheddar or mozzarella cheese
- Salsa, guacamole, and/or sour cream for serving (optional)
Instructions
To make this on the stove top (this is the best method for corn tortillas):
- Warm a cast iron skillet over medium heat. Pour in a little neutral oil or butter if the pan is dry, then wipe to cover the bottom of the pan with a paper towel. (You just need a thin layer of oil.) Spread about 1/8-¼ cup sweet potato onto one tortilla and place into skillet.
- Add about ¼ cup cheese and place the second tortilla on top. Press down. Cover and let warm for about 2 minutes. Flip and warm for 2-3 minutes more or until cheese is melted.
- Remove from skillet and let rest on a plate for at least a minute before cutting into wedges. (I use kitchen shears.) Serve with salsa if your kiddo likes it. Repeat to make the rest.
To make this in the microwave (works well for flour, not corn):
- Assemble the quesadillas and place on a heat-safe plate. Heat for 15-30 seconds or until just warmed through. Let rest on a plate for about a minute before cutting into wedges.
To make this in the oven:
- Preheat oven to 375. Line a baking sheet with foil and place assembled quesadillas on top. Place into oven, place a sheet of foil on top, and weight with a baking sheet and a cast iron skillet or a pie plate. Bake for 5-8 minutes or until warm through and cheese is melted.
Equipment
Notes
- Store leftovers wrapped in foil or in an airtight container. Warm briefly in the microwave or in the oven at 375 degrees F.
- You can add black beans, shredded chicken, chopped spinach, or sweet corn to these quesadillas.
- You can also warm these briefly in the microwave if you prefer.
- You can use whichever tortillas you prefer, either corn or flour or whole wheat.
- Gluten-free: Use corn tortillas or ones that specify “gluten-free” on the package.
- Dairy-free: Omit the cheese. They will not hold together quite as well, but the sweet potato should hold the tortillas in place well.
- To cook the sweet potato in the microwave: Simply peel the potato and chop. Add to a heat-safe bowl of water and cook for about 5 minutes or until the sweet potato is soft when poked with a fork. Drain and mash.
- You can use Mashed Sweet Potato, Mashed Butternut Squash or even pumpkin puree in place of the sweet potato if you prefer.
Nutrition
This post was first published September 2018.
Are your quesadilla recipes ok to freeze?
Sure, either wrapped tightly in plastic wrap or foil and place into a freezer bag or directly in a freezer bag.
nice baby health information
We tried these tonight and our 18 mo. old loved them, and so did my husband! I mixed a little cumin and salt into the mashed sweet potato, and I added black beans because they’re always a hit in our house. Thank you for a new way to enjoy quesadillas.
At what age would you recommend to start serving quesadillas?
You can start 14/16 months with soft tortillas and cut either into thin strips or diced up
How much cheese are we supposed to use? It says "1 cup tablespoons"?
This sounds yummy. My son and love sweet potatoes. 🙂
It’s 1 cup total for 4 quesadillas or about 1/4 cup per. Sorry about the confusion!
We love quesadillas at our house! We tend to do whole-wheat or flour tortillas with cheese, corn and black beans. I’ll have to try this, because my girls are only so-so on sweet potatoes and this would be a nice way to get them in.
I’m not totally sure that L even realized there was sweet potato in these:) I should add some beans next time to make them a little more filling!