Sweet Potato and Dried Cranberry Filling for Quesadillas

  • Yield 12 servings

A great "hand-to-mouth food," quesadillas are easy to make and perfect for parties.


2 medium sweet potatoes or yams
2 teaspoons canola oil
1/2 medium red onion, chopped
1 small jalapeno chili, minced
1/2 teaspoon ground cumin
1/2 cup dried cranberries
Salt, to taste
Juice of 1 fresh lime


  1. Bake sweet potatoes 45 minutes in a 350F oven until tender. You may bake the potatoes a few days prior to making filling. Cool, peel and mash potatoes lightly with a fork. Place in a mixing bowl.
  2. Heat oil in a nonreactive large skillet over medium heat. Add the onions, chili and cumin and saute 2 minutes until softened. Add the cranberries, salt and lime juice. Add this mixture to the mashed potatoes and combine well. Makes enough filling for about 3 (9-inch) quesadillas; each make 4 appetizer servings.



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