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Sweet potatoes are a rich source of fiber and contain an array of vitamins and minerals, including iron, calcium and selenium. They are also a good source of most of our B vitamins and vitamin C. One of the key nutritional benefits of sweet potatoes is that they’re high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed.

RECIPE: Sweet Potato Quesadilla

Ingredients:
1/2 cups finely chopped onions
2 garlic cloves, minced
3 Tbsp. vegetable oil
4 cups grated peeled sweet potatoes
1/2 tsp. dried oregano
1 tsp. chili powder
2 tsp. ground cumin
1/2 pinch cayenne
salt and pepper
1 cup shredded sharp cheddar cheese
8 (8 inch) flour tortillas
salsa
sour cream

Directions:

1. In a large non-stick skillet, heat vegetable oil. Sauté onions and garlic until the onions are transparent. Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne. Cover and cook for 10 minutes, stirring frequently to prevent sticking. When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stir to mix.

2. Evenly spread the sweet potato mixture onto the tortillas. Sprinkle 2 tablespoons of cheese onto each tortilla. Fold tortilla in half over filling.

3. Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat. Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted, and the filling is hot. Add more oil to skillet as needed and cook in batches. Serve with salsa and sour cream, as desired.