Grain Free Sweet Potato Quesadillas


  • 6 Real Coconut Original Coconut Flour Tortillas
  • 1/2 tsp paprika
  • 2 sweet potatoes, peeled and diced
  • 1 tbsp coconut oil
  • 1 clove garlic, minced
  • 1/4 cup red onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp salt
For topping: avocado, diced onion, limes, and cilantro


    • Bring a pot of water boil and add the sweet potatoes, boiling for about 8 minutes or until softened. Drain the water, then place the potatoes in a bowl and mash until smooth.
    • In a large skillet heat 1 teaspoon of coconut oil over medium heat, then add the garlic, pepper, and red onion. Cook for about 5 minutes, or until softened but still a bit crisp.
    • Mix the veggies into the mashed sweet potato, along with the paprika, chili powder, and salt. Clean out the skillet then add in the rest of the oil, and return to medium heat. Spread a scoop of the potato mixture over half of a tortilla, then fold in half and place on the skillet. Fry for about 2-3 minutes on each side, or until crispy. Repeat with the rest of the tortillas, adding more oil as needed.
    • Serve topped with mashed avocado and cilantro!



      Recipe created by Moriah Sawtelle of

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