By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’ve always found the difference between yams and sweet potatoes confusing, especially because so many people use the names interchangeably. When a recipe called for one or the other, I would just grab what I happened to run in to at the store and hope for the best (note: the results were NOT always the best). California sweetpotatoes have made it a little simpler for the easily confused like me by removing the space to distinguish themselves from that confusing mess.
In case you are still struggling with the difference, yams are dry and starchy – and I find them to be a little stringy, though there are a variety of yams called sweet potatoes. True sweetpotatoes are sweet and moist – and I find them to be delicious both in recipes that compliment their sweetness as well as in recipes with a little spice. With this recipe, I combined both flavor profiles for an amazing time with sweetpotatoes.
Please note that this dish really wouldn’t work if you swapped out for a standard white potato. You’d lose the sweetness and moisture and miss out on extra nutrition. Normally I don’t like to promote carb on carb action, but a medium California sweetpotato has 4g of fiber and 2 g of protein, plus vitamins C and A.
½ c reduced fat cheddar cheese, shredded (Vegan option: drizzle vegan cheese sauce or use avocado slices)
~ ¼ c BBQ sauce
Preheat oven to 350°F.
Thinly slice California sweetpotato (¼ inch). Spread in a single layer over a baking sheet. Drizzle with olive oil and sprinkle generously (to taste) with chili and cumin powders and salt.
Bake for approximately 15 minutes or until soft. Set aside and let cool until they are safe to handle.
Bring a skillet to medium heat or preheat a quesadilla maker.
Drizzle skilled with olive oil or spritz with nonstick spray.
Spread whole tortillas with a thin layer of BBQ sauce. Layer with sweetpotatoes, cheddar, onion, and pintos, dividing ingredients evenly.
Carefully place quesadilla on the skillet or in the quesadilla maker. If using the skillet, carefully flip after the bottom has browned. Cook until cheese is melty.
If using the larger tortillas, be VERY careful flipping and use two spatulas if necessary. It is easy to lose some filling, especially if making this vegan. If making these gluten free, use corn tortillas and a GF barbeque sauce. Sweetpotatoes can be cooked up to two days in advance.