For a humble root vegetable, the sweet potato sure has a lot going for it. In a recent post, we discussed how the orange tuber manages to pack in infection-fighting vitamin A, skin-protecting beta-carotene, potassium and manganese for a healthy heart, and plenty of complex carbs to fuel your long runs. They’re also very versatile – you can mash them, bake them in a casserole, puree them into a dip, or even bake home-style sweet potato fries for a special treat.

Today, however, we’re going to go for a fun and easy sweet potato quesadilla which is packed with the goodness of spinach. You can make these for lunch, dinner or even a solid post-run breakfast: the beta carotene in the sweet potatoes promises an immune boost, and much of your daily iron needs are met with the spinach-potato combination.

What you will need:
• 2 medium sweet potatoes
• 1 cup vinegar
• 3 tbsp sugar
• 4 black peppercorns
• 1 large onion, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 (6-inch) flour tortillas / frozen whole-wheat parathas
• 5 cups baby spinach (about 110 gms)
• 1 cup shredded mozzarella
• 4 teaspoons olive oil

How to make it:
1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl.

2. In a medium saucepan, combine vinegar, sugar and peppercorns; bring to a boil and stir to dissolve sugar. Next, place onion slices in a bowl and pour hot vinegar mixture over it. Let this stand 10 minutes before draining onion slices and transferring them to a plate to cool.

3. Split cooked potatoes open with a knife; remove flesh and transfer to a bowl. Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 cup spinach, 1/4 cup cheese, and another tortilla.

4. Heat a large nonstick pan over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with the rest. Cut quesadillas in quarters and serve them with the pickled onions.

The recipe makes 4 servings of one quesadilla each.

Calories per serving: about 390.

Main Image: www.chicanol.com

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