Description
Sweet and savory lunch or light supper!
Ingredients
- 2 whole Sweet Potatoes
- ½ teaspoons Cinnamon
- 2 dashes Nutmeg
- 1 Tablespoon Pure Maple Syrup
- 1 Tablespoon Light Brown Sugar
- 4 Tablespoons Sweet Cream Butter
- 4 whole 8 Inch Flour Tortillas
- 6 slices Cooked, Crispy Bacon
Preparation
Preheat a grill or griddle pan or skillet on medium heat.
Pokes several holes with a fork in the sweet potatoes and place between paper towels. Microwave 10 minutes on high. When slightly cool to touch, cut open, remove flesh, and place into a blender (or food processor) to puree. Add cinnamon, nutmeg, maple syrup, light brown sugar and combine until creamy.
Butter each flour tortilla and place buttered-side down on grill, griddle pan or skillet. For each tortilla, add sweet potato mixture (leaving a 1/2-inch border on the edges). Place 3 slices of bacon on top of sweet potato, then top with another buttered tortilla, buttered-side up. Brown a few minutes before carefully flipping over to brown the other side. Repeat with remaining ingredients.
Place each cooked quesadilla on a clean cutting board and cut into triangles. Plate and serve.
