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Sweet potato and turkey quesadillas with cheddar

(Karoline Boehm Goodnick for The Boston Globe)
March 10, 2010
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Serves 4

2 large sweet potatoes
8 large flour tortillas
2 cups shredded cheddar
4 slices cooked turkey breast, cut into strips
Salt and pepper, to taste

1. Set the oven at 425 degrees. Pierce the sweet potatoes 6 or 8 times with a fork. Set them in a roasting pan and bake for 50 to 60 minutes or until they are tender when pierced with a skewer. Remove the potatoes from the oven; leave the oven on.

2. Let the potatoes sit until they are cool enough to handle. Halve them lengthwise and scoop the flesh into a bowl. Mash it with a fork.

3. On 2 large baking sheets, arrange 4 of the tortillas so they are not touching. Heat them in the oven for 3 minutes or until they are warm but still pliable; leave the oven on.

4. Line the tortillas up on the counter. Spread them with a thin layer of mashed potatoes, add a sprinkle of cheese, some turkey, salt, and pepper. Cover each round with another tortilla to make a sandwich. Return the tortillas to the hot oven.

5. Bake the quesadillas for 5 to 8 minutes more or until the top round is crisp and the cheese is melting at the edges. Transfer to a cutting board and cut the rounds into quarters.

6. Set 4 quarters on each of 4 plates.

Sheryl Julian

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