Now that it’s November, we’re giving ourselves full permission to go into sweet potato overdrive. Luckily, these beta-carotene-filled spuds are super versatile, so there’s no shortage of recipes to try. First up? Sweet potato and spinach quesadillas.

Hannah Campbell
November 07, 2013

Now that it’s November, we’re giving ourselves full permission to go into sweet potato overdrive. Luckily, these beta-carotene-filled spuds are super versatile, so there’s no shortage of recipes to try. First up? Sweet potato and spinach quesadillas.

This recipe provides a surprising new twist on the root veggie, which is usually baked, mashed, or fried. With a golden crispy outside and sweet, cheesy insides, these pockets of yumminess will hit all the right notes.

Cheesy quesadillas may sound like a comfort food--and they are--but not the kind that will leave you feeling bloated with regret.

In addition to the magical powers of sweet potatoes, you’ll be treated to an extra dose of vitamin A and calcium from the baby spinach and mozzarella. The best part? These deliver less than 400 calories per serving. As if you needed another reason to make them!

Ingredients: sweet potatoes, red onion, red wine vinegar, peppercorns, tortillas, baby spinach, part-skim mozzarella, olive oil, sugar, salt, pepper

Try this recipe: Sweet Potato and Spinach Quesadillas

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