Sunday, October 2, 2011

Sweet Potato Quesadillas

It's fall! It's fall! Time to play that annual game, "Keeping Sweet Potatoes Interesting!" If you're committed to eating locally from area farmers this winter, you are luckier than you have been in a long while. The Cooper-Young Community Farmers Market will stay open throughout the winter. Not sure who will be there, but I'm sure they will have info through their facebook page throughout the season. Also, the winter market that met last winter in the Tsunami parking lot will gather again this year. Last year, Flora Farms, Dodson Farms, the Gracious Gardener, Donnell Farms, and Shoaf's Loaf, just off the top of my head, met regularly on Saturday mornings. I could always run over for my winter staples: ground beef, eggs, kale, and... sweet potatoes.

This is a recipe from Barbara Kingsolver's Animal, Vegetable, Miracle that makes savory use out of some delicious Dodson Farms tubers. The onion is from Ly Vu's Produce. The original recipe calls for swiss chard to be stirred in, but I didn't have any. But I did make these two nights in a row and on the second night stirred in black beans, which made the quesadillas hearty and festive, to boot.

Sweet Potato Quesadillas
Adapted from Animal, Vegetable, Miracle by Barbara Kingsolver

2 medium sweet potatoes
1/2 onion, diced
1 clove garlic, diced
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon cumin
chile powder to taste
olive oil to saute in
vegetable oil for the baking sheet
4 flour tortillas
4 ounces of a melty cheese (Barbara recommends Brie; I used, um, low-moisture, part-skim mozzarella)

Cut sweet potatoes into chunks and place in a microwave-safe bowl. Add a couple of tablespoons of water and microwave on high until soft. This took me about 9 minutes. Mash.

Preheat oven to 400 degrees.

Saute the onion in a large skillet until it goes soft; add the garlic and saute a couple of minutes more. Add the spices and sweet potato and mix well, adding water if it gets too sticky. (I kept a glass of water on the stove, as mine needed a lot of it). Turn burner very low to keep warm without burning

what's that in the background? a delicious and seasonal Pear Custard Pie, of course.

Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each. Top with slices of cheese (and shredded chard, if you use it), then fold tortillas to close (oil side out).

Bake until browned and crisp, about 15 minutes, and cut into wedges for serving. Very tasty.

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