Sweet Potato Quesadillas
Soft mashed sweet potato and melty cheddar tucked between golden tortillas, then cut into easy wedges. A quick, cozy family dinner.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 4 medium flour tortilla
- 240 ml cheddar cheese, shredded1.01 cup cheddar cheese, shredded
- 180 ml sweet potato, cooked and mashed12.17 tbsp sweet potato, cooked and mashed
- 1.25 ml paprika, sweet, not hot0.25 tsp paprika, sweet, not hot
- 0.63 ml garlic powder0.13 tsp garlic powder
- 5 ml olive oil, for the pan1.01 tsp olive oil, for the pan
- salt (to taste), for over-1s and adults, added at the end
Steps
- Mash the sweet potato in a small bowl, then stir in the paprika and garlic powder until evenly combined.
- Heat a skillet over medium heat and add a small drizzle of olive oil to lightly coat the surface.
- Lay one tortilla in the pan and spread half the sweet potato mixture to the edges, then sprinkle over half the cheese.
- Top with a second tortilla and cook for 4 to 5 minutes per side until golden, crisp, and the cheese has melted.
- Repeat with the remaining tortillas, sweet potato, and cheese to make the second quesadilla.
- Transfer to a board, let cool slightly, then cut into wedges. For over-1s and adults, add a pinch of salt to taste.
Nutrition
- Calories
- 320
- Protein
- 13g
- Fat
- 14g
- Carbs
- 35g
Tips by age
Skip the salt entirely and use a small amount of low-sodium cheese. Let the quesadilla cool, then cut into short, soft, finger-length strips that are easy to grasp.
Choking safety: Crisp tortilla edges can be tricky; keep pieces soft, small, and let any hard edges soften before serving.
Cook the tortillas a touch softer so they are less crisp, then cut into small bite-size wedges or strips. Keep added salt out for this stage.
Choking safety: Cut into small pieces and watch for crisp corners that can scratch or be hard to chew.
Serve in small wedges and let cool slightly so the cheese does not burn. Salt can stay out or be added very lightly to taste.
Choking safety: Cut into manageable wedges and remind your child to take small bites of the crisp tortilla.
Serve as written, cut into wedges. A light pinch of salt to taste is fine at the table.
Serve as written in full wedges, with salt to taste. Older kids who like heat can add a pinch of chili at the table.
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