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Sweet Potato Quesadillas

Servings 4


  • 1 large sweet potato shredded
  • 1 cup baby spinach leaves
  • 1/2 sweet onion sliced
  • 2 T. Brummel & Brown spread
  • 8 flour tortillas
  • Optional Toppings: salsa avocado, sour cream


  • Using a cheese grater or food processor, shred sweet potato.
  • Melt 1 T. Brummel & Brown spread in a frying pan.
  • Add shredded sweet potato and sliced onions and cook until potato is softened.
  • Put 1/4 of potato mixture on a flour tortilla, top with 1/4 cup spinach leaves, 1/4 cup mozzarella and another tortilla. (Repeat for each quesadilla.)
  • Melt a small amount of remaining spread in pan and fry quesadilla on both sides until lightly browned.
  • Optional: Top with salsa, avocado, and sour cream.