Worth taking the heat for again.
will work fine); and pop it into a 425°F oven until you can poke through it with a knife tip without meeting any resistance. It takes about 40 minutes. Don't have a yam stash? It may be too late to help you.
When the sweet potato is done roasting, let it cool a little , then peel off the skin. It should come right off in a couple of large pieces. Finally, mash up the flesh with the back of a fork., and replace the grated cheese with the mashed-up sweet potato. I've tried this now using sweet potato seasoned with chopped cilantro and pickled jalapeños , sweet potato with ground sautéed chicken and Hatch chilies , and sweet potato with sautéed corn and crumbled Cotija cheese .
As with any great quesadilla, the real trick is to make sure you get that tortilla nice and crispy, so that you get good textural contrast between the soft interior and the crispy crust. This means cooking over moderate heat, with enough oil to really fry the surface. I know that some folks are going to have trouble with the mental gymnastics required to conceive of a sweet potato–stuffed tortilla.Is this...
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