Roasted sweet potato quesadilla with cilantro yogurt chutney
Roasted Paprika spiced sweet potatoes and red onions stuffed in flour tortillas along with fontina cheese and cilantro-yogurt chutney. Quick & filling weeknight meal!
  • 2 flour tortillas
  • 1 small sweet potato, peeled, cut in cubes and roasted
  • Salt to taste
  • ½ tsp hot paprika
  • 1 tsp olive oil
  • 1-2 tbsp red onion, chopped
  • ¼ cup shredded fontina cheese or any other cheese
  • Cilantro -yogurt chutney (Recipe next)
Cilantro-Yogurt Chutney
  • 1 bunch cilantro
  • 2-4 green chilies
  • Salt to taste
  • ½ tsp cumin seeds
  • ¼ cup yogurt
  • ¼ tsp asofoetida or hing (optional)
  • Juice of lime or lemon, ½ - 1 tsp or to taste
  1. Preheat oven to 400F.
  2. Peel and chop sweet potatoes. Lay them on a baking sheet and add olive oil and salt. Stir them around and bake for 20-22minutes.
  3. Once baked and soft, add paprika. Keep them aside.
  4. While Sweet potatoes are roasting, add all the ingredients of chutney in a food processor and process until smooth. If you want, you can add a little water to thin it out a bit. Taste and adjust seasoning.
  5. To assemble quesadilla, using a fork mash up the sweet potatoes in a bowl. To one flour tortilla, spread the mashed up sweet potatoes. Top it off with a thin layer of cilantro-yogurt chutney. Add red onions and fontina cheese. Cover with the second flour tortilla.
  6. Using a little oil (optional), cook it on a skillet both sides until nice and crispy. Serve immediately with extra chutney on the side.
This makes for a very filling yet utterly satisfying weeknight meal. If you plan ahead, you can keep sweet potatoes roasted in advance.
If short on time, you can boil sweet potatoes in microwave or pressure cooker instead of roasting.
Recipe by Naive Cook Cooks at