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Before diving into the cooking process, it’s essential to understand the star ingredients that will make these quesadillas shine. Each component contributes unique flavors and nutritional benefits that elevate this dish beyond the ordinary.

Roasted Sweet Potato Kale Quesadillas

Indulge in the comforting flavors of deliciously cheesy roasted sweet potato kale quesadillas, the perfect meal for any time of day. This recipe combines the natural sweetness of roasted sweet potatoes with earthy sautéed kale and melty cheese for a tasty, nutritious dish. Learn how to create crispy quesadillas that are not only satisfying but also packed with vitamins A, C, and fiber. Elevate your dining experience by serving with salsa or guacamole for a delightful twist. Enjoy crafting this wholesome comfort food that brings joy to every bite!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

2 cups chopped kale, stems removed

1 cup shredded mozzarella cheese (or a dairy-free alternative)

1/2 cup crumbled feta cheese (optional)

4 large flour tortillas (or whole wheat)

1 tablespoon unsalted butter (or plant-based butter), for grilling

Salsa, guacamole, or sour cream for serving

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet. Spread them in a single layer and roast for about 25-30 minutes, or until tender and slightly caramelized, tossing halfway through.

    Sauté the Kale: While the sweet potatoes are roasting, heat a skillet over medium heat. Add a splash of olive oil and the chopped kale. Sauté for about 4-5 minutes, or until wilted and tender. Season with salt and pepper; set aside.

      Assemble the Quesadilla: In a large bowl, combine the roasted sweet potatoes, sautéed kale, shredded mozzarella, and crumbled feta (if using). Mix until well combined.

        Grill the Quesadillas: Heat a large skillet over medium heat and melt half a tablespoon of butter. Place one tortilla in the skillet and spread a generous portion of the sweet potato and kale filling on one half of the tortilla. Fold the other half over and press down gently. Cook for about 3-4 minutes, or until golden brown and crispy. Flip and cook the other side for another 3-4 minutes.

          Serve: Remove the quesadilla and cut it into wedges. Repeat with the remaining tortillas and filling. Serve warm with salsa, guacamole, or sour cream on the side.

            Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings