Sweet Potato Quesadilla

This recipe can be made in a countertop quesadilla maker or in a skillet. This can be made with fresh or leftover sweet potatoes. I made it with canned sweet potatoes since I had that on hand.

Drain and rinse the can of sweet potatoes and put into microwave safe dish. (Or roast your own sweet potato, peeled and cubed, in oven at 375F for 45 – 60 minutes).

Mash together steak seasoning and potatoes with fork until well combined. Heat in microwave on high for 3 minutes or until hot, stirring halfway through.

Preheat quesadilla maker or skillet.

Remove the rind from wheel of brie and cut 3-4 slices per quesadilla. Have dried cranberries ready to add.

Lay down one tortilla in quesadilla maker or skillet and spread approximately 1/2 cup of the sweet potato mixture over tortilla. Top with 3-4 slices of brie and sprinkle with dried cranberries (to taste). Top with second tortilla and grill for 3-5 minutes on each side until heated through, cheese has melted, and tortilla is crispy.

Remove to a cutting board and let rest for a few minutes. Cut with sharp knife or pizza wheel into wedges. Great on it’s own or dipped into a bit of Crema Agria.

Makes up to 5 quesadillas.