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HealthPerks Recipe: Sweet Potato And Spinach Quesadillas

Sweet Potato Spanish Quesadilla




  • 2 medium sweet potatoes (1 pound total)
  • 1 cup red wine vinegar
  • 1/2 cup honey or agave nectar
  • 4 black peppercorns
  • 1 large red onion, sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 (6-inch) corn tortillas
  • 5 cups baby spinach (about 4 ounces)
  • 1 cup shredded part-skim mozzarella
  • 4 teaspoons olive oil



  1. Microwave potatoes on high until tender (about 15 minutes)
  2. Meanwhile, in a medium saucepan, combine vinegar, honey or agave nectar, and peppercorns; bring to a boil and stir. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.
  3. Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with a heaping cup spinach, ¼ cup cheese, and another tortilla.
  4. Heat a large nonstick skillet over medium- high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate to cool.
  5. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions. 


This recipe first appeared in the October 2013 edition of the HealthPerks newsletter.

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