"Swapping sweet potatoes for cheese in your go-to quesadilla recipe may sound wacky, or downright sacrilegious. Turns out, though, it's one of the most delicious combos we've tried in a while...."
INGREDIENTS
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1 large sweet potato (about 12 ounces; 340g)
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Small handful minced fresh cilantro leaves (see note)
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3 tablespoons (45g) minced pickled jalapeños (see note)
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3 scallions, thinly sliced (see note)
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Kosher salt
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4 to 6 (8-inch) flour tortillas
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Vegetable oil, as needed