Thursday, October 11, 2007

Sweet Potato Quesedillas

These are inspired by the Sleepless Goat Cafe in Kingston, a very cool vegan-friendly place we used to frequent when we went to Queen's (ah, sweet, sweet nostalgia). They are incredibly tasty with a crispy tortilla outside and a sweet cinnamony inside.


INGREDIENTS
- large wheat tortillas
- 1 onion, diced
- 4 tbsp oil
- 2 medium sweet potatoes
- 2 tsp cinnamon
- 1 tsp cumin
- 4 tbsp brown sugar
- 1 tsp salt
- margarine

METHOD:
1. Prick sweet potatoes with a fork and cook in the microwave until soft. Cooking time will vary depending on your microwave and the size of the potatoes. When potatoes are done, scoop flesh out of skins and mash.
2. Heat oil on med-hi in a frying pan. Fry onions until golden brown.
3. Add potatoes, cinnamon, cumin, sugar, and salt. Mix well and remove from heat.
4. Heat a cast iron pan on medium heat. Spread a thin layer of margarine on one side of a tortilla. Flip over. Spread a thick layer of the potato mixture of half of the tortilla. Fold over. Cook in cast iron pan on both sides until golden brown. Cut into three pieces. Serve.

Dip the quesedillas in vegan sour cream, if you want. We didn't have any on hand.

5 comments:

wingraclaire said...

Thanks for the awesomely delicious recipe! I added some toasted, chopped walnuts also. We liked the filling so much that we decided to try it in some puff pastry for American Thanksgiving, and we'll let you know how it comes out.

As long as we were making quesedillas, we also made more traditional ones, with refried black beans, avocado, olives and Better Than Cream Cheese, and dipped it in salsa.

Vegan Dad said...

wingraclaire,

Thanks for the post and the suggestion of the walnuts--sounds great. I'll wager that pecans would be awesome too (I still have some from Georgia in my frezer). Seeing the pics on your blog reminded me of my time in Ohio where Friday night highschool football reigned supreme (well, right behind OSU football, of course).

Lebkuchen said...

Wow, these were awesome! And I added some toasted pecans per your suggestion - YUM! These were so incredible and SO EASY!! I served them with a black bean and mango salad. Thanks!

Roadbike said...

Ha! This is crazy! In an effort to try and figure out a good jumping off point for my own blog that I'm working on formatting right now I decided to go back through some of my favorite vegan blogs and see how they kicked things off (not having a camera of my own's going to make this a bit of a challenge, I can already tell) and, in the hunt for your first post, came across the mention of the Goat!

I'm stoked to say that, starting in September, I'm getting scheduled there as a cook and am hoping to have some great vegan lunch specials highlighted on my blog after I get running with 'em. Any suggestions for a new blogger who's more used to the hands-on feeling of zine making?

Vegan Dad said...

Roadbike,
Ah, the Goat. How I miss it.

As for the blog, you really do need a camera. Most of a blog's success, I think, comes from great pics and a simple, bright layout. You can have great recipes, but if your pics are muddy and dark then people won't stick around for long. Check out Fat Free Vegan, Chow Vegan, and Have Cake Will Travel for good examples.