for 4 people

Puree

800 g	sweet potatoes, peeled, chopped
	salted water, boiling
100 g	grated Cheddar
1 bunch	parsley, finely chopped
2 tbsp	dark sultanas
½ tsp	harissa
¾ tsp	onion powder
¾ tsp	salt

Filling

8	wheat tortillas
½ tbsp	olive oil

To serve

180 g	plain yoghurt
1	organic lemon, use grated zest
¼ tsp	harissa

How it's done

Puree

Cook the sweet potatoes in boiling salted water for approx. 25 mins. until soft. Drain the water, allow the residual moisture to evaporate by moving the pan back and forth on the switched-off hob, mash with a potato masher or a fork. Add the Cheddar, parsley and sultanas, mix, season.

Filling

Spread the puree over 4 tortillas, place a tortilla on top of each, press down gently, brush with oil.

Quesadillas

Place a quesadilla in a non-stick frying pan, heat up, cover and fry for approx. 2 mins. Turn the quesadilla over, continue to fry for approx. 2 mins. Remove from the pan, cut into slices, serve on a platter. Prepare the remaining quesadillas in the same way.

To serve

Mix the yoghurt, lemon zest and harissa, serve with the quesadillas.

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