Sweet potato & goat’s cheese quesadillas

Name: Sweet potato & goat’s cheese quesadillas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 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); 170 g pack No.1 Cave Aged Goat’s Cheese, coarsely grated or crumbled; 60 g drained jalapeños from a jar, to taste (optional); Olive oil, for brushing; Coriander sprigs, to serve (optional)

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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Ingredients

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)

Method

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
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.
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.