Sweet potatoes are coming in from our CSA. Frankly, I’m not that experience with sweet potatoes. I can bake them or I can make sweet potato fries (healthy, of course). When I saw a recipe in the CSA newsletter for Mashed Sweet Potato Quesadillas, I thought I’d give it a shot even though everything looked pretty iffy to me. Sweet potatoes, swiss chard, cumin, basil, and oregano? I had to stop thinking and just do it.
The only change I made in the recipe was not adding the brie because my husband was still doing the 21 Day Vegan Kickstart. I meant to add some for me, but when we went grocery shopping, I breezed through the store and completely bypassed the cheese section even though brie was standing out on my shopping list.
The recipe called for baking it at 400 degrees for 15 minutes. The gluten-free tortillas turned out darker than golden brown. The swiss chard was crispy and looked nearly burnt. The taste was pretty bland even with all the onions and seasonings. My husband told me he knew I left out the cheese because of the vegan diet and we both agreed it might have tasted better with cheese.
I had some leftover filling and decided to try it one last time. This time, I baked it at 350 for 10 minutes and I added a couple of slices of colby jack cheese. The gluten-free tortilla turned out the golden brown it should be. The cheese was only in the middle of the quesadilla and overpowered the blandness of the rest of the filling. I might as well have just had a plain cheese quesadilla because that’s all it tasted like with the cheese.
I would share the recipe, but I was so displeased with it I feel it wouldn’t be right to share something I didn’t like at all. If I ever decide to do something like this again, the sweet potatoes will need a lot of doctoring to ensure a savory flavor.