---
title: Sweet Potato & Pepper Quesadillas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-potato-and-pepper-quesadillas-646be02cb4f5a4b633f5c641
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Veggie
  - Quick
  - Dinner
  - Vegetarian
  - Cheese
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 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.
image: "https://images.recipes.furrysalamander.com/sweet-potato-pepper-quesadillas.avif"
---
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Peel and dice @sweet potatoes{2%unit} into ½-inch pieces. Toss on a #baking sheet{} with a drizzle of @cooking oil{3%tbsp}, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender ~{25%minutes}. Transfer to a plate.

While sweet potatoes roast, core, deseed, and dice @long green pepper{1%unit}. Halve, peel, and dice @yellow onion{1%unit}; mince a few pieces until you have 1 tbsp. Dice @tomato{1%unit}. Finely chop @cilantro{1%bunch}. Quarter @lime{1%unit}. Place ½ tsp @southwest spice blend{1%tsp} in a #small bowl{} and reserve for later.

Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add green pepper and diced onion; season with salt and pepper. Cook, stirring, until tender ~{7%minutes}. Once sweet potatoes are done, add to pan along with remaining southwest spice blend. Cook, stirring, until fragrant ~{1%minute}. Turn off heat.

In a #medium bowl{}, combine diced tomato, cilantro, minced onion, a squeeze of lime juice, and a large drizzle of @olive oil{1%tbsp}. Season generously with salt and pepper. To the bowl with reserved southwest spice blend, add @sour cream{4%tbsp}, a squeeze of lime juice, and a pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Place @flour tortillas{4%unit} on a clean work surface. In a second #small bowl{}, combine @cheddar cheese{½%cup} and @mozzarella cheese{½%cup}. Sprinkle half the cheese mixture onto one half of each tortilla. Top with cooked veggies, then sprinkle with remaining cheese mixture. Fold tortillas in half to create quesadillas.

Wash out pan used for veggies. Heat a drizzle of cooking oil in same pan over medium-high heat. Add quesadillas and cook until tortillas are golden brown and cheese melts ~{4%minutes} per side. Depending on the size of your pan, you may need to work in batches. Cut quesadillas into wedges and divide between plates. Top with salsa and crema. Serve with remaining lime wedges on the side.