Prep 20 mins
Cook 25 mins
This recipes was adapted from one published in the Border Grill Restaurant newsletter. The original recipe called for baking the yams (actually sweet potatoes called garnet yams) for one hour, and uses flour tortillas. Either flour or corn tortillas will work, I prefer the corn which are used more in Central Mexico where I developed a taste for Mexican food. The cotija cheese does not melt very much, it's a dry cheese intended as a garnish. Here in California, Cacique is the popular brand. If cotija is not available to you ,any dry, crumbly, non melting cheese will substitute. The amount of yam mixture may be more than is needed for 4 quesadillas (depending on how much you pile on) however, the leftovers make a delicious side dish. I like to make some extra as planned-overs.
- 2 large yams or 2 large sweet potatoes
- 3 tablespoons extra virgin olive oil
- 2 red onions, julienned
- 4 tablespoons honey
- 3 tablespoons unsalted butter
- 2 limes, juice of
- 1 teaspoon salt (to taste)
- 1⁄2 teaspoon pepper (to taste)
- 4 corn tortillas or 4 flour tortillas
- 1 1⁄3 cups grated Cotija cheese
- Wash yams, cut a slit lengthwise on each yam; and microwave about 5 to 7 minutes or until done.
- Heat oil in a medium saucepan, add onions with a pinch of salt and saute, stirring occasionally, until golden brown and carmelized, about 20 to 25 minutes.
- Peel yams (now cooled down) and place in a mixing bowl, add honey, butter, lime juice, salt and pepper to taste; mash with a potato masher.
- Toast tortilla in a dry cast-iron fry pan or comal.
- To assemble quesadillas, lay toasted tortilla on a work surface, spread a layer of mashed yam over the surface, top with carmelized onions, and garnish with grated cotija cheese.
- Just before serving, heat assembled quesadillas in the microwave, until warm.