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Sweet Potato Quesadilla & Homemade Tortillas

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The authentic way to make a quesadilla is by filling a tortilla with cheese, folding it in half, and cooking it on a hot skillet until toasted. Nowadays, there are many ways to make a quesadilla. You can add meat, vegetables, or even make them vegan. The possibilities are endless!

Our recommendation: choose any cheese that melts nicely. Here we went with grated mozzarella and a little bit of parmesan for the potato filling. 

Also, you can get really creative and enjoy your cheese quesadilla with a mix of cheeses. Our favorite combo is a mix of medium sharp cheddar, gruyère, Monterey Jack, and mozzarella. Mixing cheeses will allow you to get different melting qualities and different flavors!

In the end, cheesy, beefy, or even vegetarian, it’s up to you! And this is the beauty of the quesadilla!

Sweet potato quesadillas are also called "potato tacos" and are a great and easy option for meal prep. All you have to do is store the sweet potato filling in a food container and your flour tortillas wrapped in a damp towel covered with plastic wrap in your refrigerator.

As for the tortillas, they are very easy and will only take about 25-30 minutes to make! For a better result, our recommendation is to use a good quality cast iron skillet. Here, we use this excellent skillet from Le Creuset.

Bon appétit!


Difficulty: pineapple goldpineapple graypineapple gray

Prep time: 40 mins / Cook time: 60 mins / Servings: 8 people

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Sweet Potato Filling

3 - Sweet potatoes

4 cloves - Garlic

1 - Onion

3.5 oz (100g) - Parmesan

1 oz (30g) - Parsley

To taste - Mozzarella 

Homemade Tortillas

2½ cups (346g) - Flour

1½ tsp (6g) - Baking powder

1 tsp (6g) - Sea salt

3 tbsp (45g) - Olive oil

6.7 oz (190ml) - Warm water

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.

Sweet Potato Filling

1 - Add the sweet potatoes on a baking tray lined with parchment paper (or a silicone mat) and bake them into a 400°F (200°C) preheated oven for about 60 minutes. Once the potatoes are fully cooked, let them cool at room temperature until warm to the touch.

2 - Meanwhile, crush the garlic cloves with the flat side of a knife and peel the skin off. Finely mince the garlic and set it aside.

Tip: We recommend you use a Santoku knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.

For more information about Japanese knives, check out our detailed article "A Complete Guide To Japanese Knives".

3 - Peel the onion and mince it alongside the parsley before setting them aside. 

4 - Freshly grate the parmesan in a separate bowl using a box grater and set it aside.

Tip: We store our ingredients in these mixing bowls from Duralex while cooking. We love Duralex for their quality products and low prices! 

5 - Place a cast iron dutch oven over medium heat and add about 2 tbsp of olive oil. 

Tip: Staub and Le Creuset are some of the best brands money can buy. Here, we used this fantastic cast iron dutch oven from Le Creuset and are very happy with it! For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List". 

6 - Add the minced onion to the pot, give it a quick stir with a silicone spatula to coat it in oil, and allow it to cook on medium heat for about 5 minutes.

7 - Next, mix in the garlic and cook for another 5 minutes. Make sure to stir from time to time to prevent the onion from sticking to the bottom of the pot. Once cooked, transfer the onion to a large mixing bowl and set it aside. 

8 - Peel the sweet potatoes and add them to the cooked onions. The skin should come off very easily. Then, mash the sweet potatoes with a fork and mix until well combined. 

9 - Add the minced parsley and the grated parmesan to the sweet potato mixture and mix until well combined. Once ready, set the filling aside for later. 


Homemade Tortillas

1 - In a large mixing bowl, combine all the dry ingredients: flour, baking powder, and sea salt. Mix to combine with a spatula and create a litter well in the center.

2 - Pour the olive oil into the well alongside the warm water. Mix everything together with a spatula until a dough starts to form. Then, transfer the dough onto your work surface and knead for about 5 minutes. Shape it into a nice smooth ball, cover it with a damp towel, and allow it to rest for 30 minutes.

Tip: The dough will feel sticky at first, but do not add any more flour. The more you knead the dough, the less sticky it will be. 

Tip: You may also use a stand mixer. We recommend this beautiful KitchenAid Stand Mixer with a glass bowl. For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

3 - Flatten and cut the dough in 8 equal portions. Then, shape each portion into small balls, cover them with a damp towel and allow them to rest for 30 minutes.

4 - Dust some flour on your work surface. Thinly roll out one dough at a time on a 10 inch (25 cm) diameter disk using a rolling pin

5 - Preheat a cast-iron skillet over medium heat. When hot, dust some flour in it and add the tortilla. Cook for about 1 minute on each side. When cooked, transfer it to a plate and wrap it in a damp towel. 

6 - Repeat steps 4 and 5 until all the tortillas are cooked. 

Assembling the Quesadillas

1 - Using a silicone spatula, spread the potato filling evenly on each tortilla. Then, add a generous amount of mozzarella cheese to half of the quesadilla and flip over the other side on top of the cheese before putting a little pressure to seal it. 

2 - Spread a thin layer of avocado oil on a clean large skillet and preheat it over medium heat. When the oil starts bubbling, reduce to low heat and add one quesadilla at a time. Put the lid on and allow to cook for about 3 minutes.

3 - Carefully flip the quesadilla using a spatula (or cooking tongs), place the lid back on, and cook for another 3 minutes.

4 - Finally, sprinkle some fresh parsley on top.

5 - Enjoy!

Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

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