Sweet Potato Quesadilla

Ingredients

• 2 medium sweet potatoes
• 1/4 teaspoon course salt
• 1/4 teaspoon freshly ground black pepper
• 8 (6-inch) flour tortillas
• 5 cups baby spinach
• 1 cup mixed shredded mozzarella and feta
• 4 teaspoons olive oil
• 1 Tablespoon fresh chopped parsley

Directions

1. To cook the potatoes either, bake with skin on for 45-50 minutes at 400F. *This way will keep the most nutrition, which is left in the water when you boil.

or

1. Peel skins off, chop into quarters and boil until tender to poke, about 25-30 minutes.
2. Split cooked potatoes open with a knife; remove flesh and transfer to a bowl.
3. Mash with salt and pepper.
4. Arrange 4 tortillas on clean surface and top with sweet potato.
5. Add spinach, cheeses and then the other side of the tortilla.
6. Heat a large non stick frying pan with 1 teaspoon of oil.
7. Cook one quesadilla at a time, until browned on both sides and cheese has melted.
8. Transfer cooked quesadilla to serving plate.
9. Repeat with remaining oil and quesadillas.
10. Cut quesadillas in quarters and serve fresh parsley.