Sweet Potato and Dried Cranberry Filling for Quesadillas

  • Yield: 12 servings


2medium sweet potatoes or yams
2teaspoons canola oil
1/2medium red onion, chopped
1small jalapeno chili, minced
1/2teaspoon ground cumin
1/2cup 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.

Nutritional Info *per serving

  • Calories 56
  • Fat .82
  • Cholesterol 0mg
  • Sodium 2mg
  • Carbohydrate 9g
  • Fiber 1g
  • Protein .47g