Sweet potato quesadilla

With smash-it-up-salad

Sweet potato quesadilla

Sweet potato quesadilla

Serves Serves 2
Time Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 495 25%
  • Fat 13.4g 19%
  • Saturates 5g 25%
  • Sugars 25.7g 29%
  • Salt 0.9g 15%
  • Protein 14.2g 28%
  • Carbs 81.9g 32%
  • Fibre 7.4g -
Of an adult's reference intake
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  • 2 sweet potatoes , (250g)
  • ½ a cucumber
  • 100 g radishes
  • 4 ripe tomatoes
  • red wine vinegar
  • extra virgin olive oil
  • ½ a bunch of fresh coriander , (15g)
  • 8 spring onions
  • 30 g Cheddar cheese
  • 2 seeded wholemeal tortillas
  • chipotle Tabasco sauce
  • ½ a ripe avocado
  • 2 heaped tablespoons natural yoghurt
  • ½ a lime
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Tap For Ingredients


  1. Scrub 2 sweet potatoes (250g each) clean, then prick with a fork and cook in the microwave for 8 to 10 minutes, or until tender.
  2. Score the skin of ½ a cucumber lengthways with a fork to create grooves (these will catch the dressing), then roughly bash with the bottom of a pan to break it up – it doesn’t matter how rough it is. Do the same with 100g of radishes and 4 ripe tomatoes, halving the tomatoes first.
  3. Place the bashed salad veg (juices and all) into a bowl, drizzle over 1 tablespoon of red wine vinegar and 2 tablespoons of extra virgin olive oil, then season to taste with sea salt and black pepper. Pick and tear in the leaves from ½ a bunch of fresh coriander (15g), then toss everything together.
  4. Place a large frying pan over a medium heat to warm up while you trim and finely slice 8 spring onions, grate 30g of Cheddar and mash the sweet potato (leaving the skin on).
  5. Place 1 tortilla into the pan, sprinkle over half the cheese and spring onions, then top with all the sweet potato.
  6. Add a good few shakes of chipotle Tabasco sauce, scatter over the remaining spring onions and cheese, then top with the remaining tortilla, pressing down slightly.
  7. Carefully flip the tortilla and continue cooking for 1 further minute, or until golden and crisp. Slide onto a board and cut into 8 wedges.
  8. Destone ½ a ripe avocado (if needed), drizzle over 1 teaspoon each of extra virgin olive oil and red wine vinegar, then place on the board.
  9. Put 2 heaped tablespoons of natural yoghurt into a small bowl, and swirl through a splash of extra virgin olive oil and a few dashes of chipotle Tabasco.
  10. Serve the quesadilla wedges with the salad, avo and dollops of yoghurt. Slice ½ a lime into wedges for squeezing over, then get stuck in.


One large sweet potato contains more than 70% of our recommended daily vitamin C intake!