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Sweet potato & goat’s cheese quesadillas

Sweet potato & goat’s cheese quesadillas

Melting cheese, crispy tortilla and the sweet, tender bite of sweet potato make John Whaite's dish something of a masterpiece.

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Healthy1 of your 5 a day
  • Serves6
  • CourseCanape
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins

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  • 1 large sweet potato, scrubbed
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 unwaxed lime, finely grated zest, plus wedges to serve
  • 4 large wholewheat tortillas (½ x 488g pack)
  • 2 tsp chipotle paste, plus extra to serve (optional)
  • 170g pack No.1 Cave Aged Goat’s Cheese, coarsely grated or crumbled
  • 60g drained jalapeños from a jar, to taste (optional)
  • Olive oil, for brushing
  • Coriander sprigs, to serve (optional)


  1. Preheat the oven to 200ºC, gas mark 6. Slice the sweet potato (use a mandolin if you have one) into about 8 long thin strips. Drizzle with olive oil and toss with a generous pinch of salt and the lime zest. Scatter onto a baking tray and roast for 15-20 minutes until tender

  2. Use a pastry brush to paint ½ of each tortilla with a little chipotle paste – beware, it can be quite spicy. Scatter over the cheese and jalapeños (if using), then add the sweet potato.

  3. Fold the wraps in ½, place onto a baking sheet and brush with olive oil. Roast for 10-15 minutes, until golden and crispy. Allow to cool slightly, then cut each into 3 triangles and serve with coriander sprigs and extra chipotle paste (if liked) and lime wedges on the side.


Typical values per serving when made using specific products in recipe


1,361kJ/ 325kcals



Saturated Fat












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