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4 from 2 votes

Sweet Potato and Sausage Quesadillas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 395kcal
Author Lauren Keating


  • 1 roll 12 ounces Jones Dairy Farm pork sausage (uncooked)
  • 1 medium sweet potato cut into a 1/4" dice about 1.5 cups
  • ½ cup finely diced red onion
  • 1 small jalapeño pepper minced
  • 8 ounces lite beer or vegetable broth
  • 1 tablespoon chili powder
  • 3 scallions sliced
  • 4 10 " flour tortillas
  • 1 cup shredded Mexican blend cheese
  • 1 sliced jalapeño optional
  • Salsa Sour Cream, and Guacamole, for serving


  • Crumble the sausage into a large skillet set over medium-high heat. Cook, stirring occasionally, for 8-10 minutes, or until browned and cooked through. Transfer the sausage to a plate and discard any grease that has accumulated in the bottom of the pan.
  • Return the pan to the stove and add the onion; cook 1 minute. Add the sweet potato and mined jalapeño; cook 3 minutes. Pour in the beer. Bring to a simmer and cook 10 minutes, or until the sweet potato is soft and the liquid has evaporated. Stir in the cooked sausage, chili powder, and scallions.
  • Place a tortilla on a flat work surface. Scatter 1/8 of the cheese over half the tortilla. Spread 3/4-cup of the sausage filling over the cheese. Add a few jalapeño slices, if desired. Top with more cheese. Fold the tortilla in half. Repeat with remaining tortillas to make 4 quesadillas.
  • Heat 1 tablespoon of oil on a griddle (or in a large pan) set over medium-high heat. Cook the quesadillas one at a time, for 1-2 minutes per side, or until the tortilla is golden brown and the cheese is melted.
  • Cut each quesadilla into 4 wedges. Serve with salsa, sour cream, and guacamole for dipping.


Calories: 395kcal | Protein: 14.3g | Fat: 15.2g | Fiber: 4.1g