---
title: Sweet Potato & Pepper Quesadillas
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/sweet-potato-and-pepper-quesadillas-646be02cb4f5a4b633f5c641"
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Veggie
rating: 4.5
rating_count: 6800
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the sweet-and-savory combination, though some found it bland and suggested adding extra seasoning or hot sauce.
  - theme: Ease of prep
    text: Simple to make but takes longer than advertised; air fryer cuts sweet potato cooking time to 15 minutes.
nutrition:
  calories: 700
  protein: 21
  fat: 39
  saturated fat: 16
  carbohydrates: 68
  sugar: 11
  fiber: 5
  cholesterol: 65
  sodium: 910
image: "https://images.recipes.furrysalamander.com/Quesadilla%20Recipes/sweet-potato-pepper-quesadillas.avif"
---

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Peel and dice @sweet potatoes{2}(sweet) into ½-inch pieces. Toss on a #baking sheet{} with a drizzle of @cooking oil{1%tbsp}, @salt{}, and @pepper{}. Roast on top rack, tossing halfway through, until browned and tender, ~{25%minutes}. Transfer to a plate.

While sweet potato roasts, core, deseed, and dice @long green pepper{2}(diced). Halve, peel, and dice @yellow onion{2}; mince a few pieces until you have 1 TBSP. Dice @tomato{2}. Finely chop @cilantro{½%ounce}. Quarter @lime{1}. Place ½ tsp @Southwest Spice Blend{2%tbsp} in a small bowl and reserve for later.

Heat a drizzle of oil in a #large pan{} over medium-high heat. Add green pepper and diced onion; season with salt and pepper. Cook until tender, ~{5%minutes}. Add sweet potato along with the remaining Southwest Spice Blend. Cook until fragrant, ~{1%minute}. Turn off heat.

In a #medium bowl{}, combine tomato, cilantro, minced onion, a squeeze of lime, and a large drizzle of @olive oil{2%teaspoons}. Season generously with salt and pepper. To the bowl with reserved Southwest Spice Blend, add @sour cream{6%tbsp}, a squeeze of lime, and a pinch of salt. Stir in water 1 tsp at a time until drizzling consistency.

Place @flour tortillas{4} on a clean work surface. In a second #small bowl{}, combine @cheddar cheese{1%cup} and @mozzarella cheese{1%cup}. Sprinkle half the cheese mixture onto one half of each tortilla. Top with the cooked veggies, then sprinkle with the remaining cheese mixture. Fold tortillas in half to create quesadillas.

Wash out the pan used for the veggies. Heat a drizzle of oil in the same #large pan{} over medium-high heat. Add quesadillas and cook until golden brown and cheese melts, ~{4%minutes} per side; work in batches if needed. Cut into wedges and divide between plates. Top with the salsa and crema. Serve with any remaining lime wedges.
```