This kale and sweet potato quesadilla recipe is the ultimate comfort recipe! Made with sweet potatoes smashed with chili and oregano, kale, and brie cheese for extra cheesy, gooey satisfaction!

Kale and Sweet Potato Quesadilla with Brie Recipe

Sweet potatoes are the hot cocoa of the vegetable world. Warm and cozy, sweet potatoes are exactly what I want in my belly when the temperature dips below freezing or, as I live in South Carolina, below 50 (which is essentially the same thing). Sweet potatoes are perfect for days like today, when I woke up to find our HVAC blower is out and it's 55 degrees in our house. Happy Valentine's Day to me!

It would be a perfect excuse to spend the day snuggled up by our fireplace watching movies, but my husband had to travel for work. So instead, I'm bundled up in front of the fireplace by myself watching The Wire, starring the second most important man in my life right now, Dominic West (<-- in LOVE), and eating leftovers of these kale and sweet potato quesadillas with brie. Not quite the same as having working heat, but at least my tummy feels cozy!

These kale and sweet potato quesadillas with brie are the perfect vegetarian quesadilla recipe. The sweet potato flesh is mashed with sauteed onions, garlic and chili powder and in the quesadilla, the brie cheese melds perfectly with it, giving these quesadillas the most incredible, melty filling. The kale adds a bit of green that pairs perfectly with the rich and savory filling.

Kale and Sweet Potato Quesadilla Nutrition

The dietitian in me loves the fact that this kale and sweet potato quesadilla recipe manages to work in two of the most nutrient dense foods - kale and sweet potatoes. A fun and very general rule of thumb in nutrition is the more brightly colored a type of produce is, the more nutrients it contains. That’s because the pigments that color fruits and vegetables are also phytonutrients, compounds in fruits and vegetables that have anti-oxidant and health promoting benefits.

Sweet potatoes are also a great source of vitamin A, with one medium sweet potato containing over 200% DV, and also pack a punch of blood pressure lowering potassium, magnesium, and vitamin C. Kale also packs a punch of vitamin A and C, as well as vitamin K.

Kale and Sweet Potato Quesadilla Recipe Adaptions

To save time making this kale and sweet potato quesadilla recipe, feel free to swap canned sweet potato or pumpkin instead of microwaving/baking fresh sweet potatoes. I’d swap in one can for the two medium sweet potatoes.

You can also use different cheeses in this recipe. Sharp white cheddar, goat cheese, or provolone, or really any cheese that’s brie-like. Think camembert, brillat-savarin, Sweet Grass green hill (made in Georgia!) or my all time favorite cheese, Mt. Tam by Cowgirl Creamery. The last time I made this kale and sweet potato quesadilla recipe, I did it to use up the fancy cheeses I had leftover from Thanksgiving, and basically just used a different cheese in each quesadilla!

You can also use other greens instead of kale in these sweet potato quesadillas. Spinach, chard, and mustard greens would all work beautifully!

To bump up the protein in this recipe, add canned black beans.

Kale and Sweet Potato Quesadilla Serving Suggestions

Feel free to serve these kale and sweet potato quesadillas with:

Jicama spears and guacamole
Tortilla chips and salsa
A side salad, like my beet, radish and avocado salad
Grilled corn
Diced avocado tossed with lime juice and cilantro
Sauteed peppers and onions

This kale and sweet potato quesadilla recipe has been updated to give you the best possible content.

Sweet Potato, Kale & Brie Quesadilla

This recipe was adapted from a recipe included in Animal, Vegetable, Miracle..

Makes 4

Ingredients:

2 medium sweet potatoes
1 tablespoon olive oil
1/2 onion, diced
1 garlic clove, minced
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
1 bunch kale, stemmed and roughly chopped
8 flour tortillas
About 8 ounces brie, sliced
Butter
For serving: chopped fresh cilantro, hot sauce, and sour cream

Directions

Wash sweet potatoes and pat dry with a paper towel. Poke all over with the tines of a fork. Wrap with a paper towel and microwave for 5-7 minutes until tender (press with an oven mitted hand to check it out). Carefully unwrap, cut into the center with a knife and set aside to cool a bit. When sweet potato is cool enough to handle, scoop sweet potato flesh out into a small bowl and set aside.
While potatoes are microwaving, steam kale for 5-7 minutes until wilted and tender.
Heat olive oil in a skillet on medium-high heat. Add onion and and saute until translucent, about 3 minutes. Add garlic, chili powder and oregano and saute until fragrant, about 1 minute. Add sweet potato flesh and mash together until well combined. Season with salt and pepper to taste.
Preheat oven to 200 degrees F and assemble the quesadillas. Spread a tortilla with 1/4th of the mashed sweet potatoes. Top with 1/4th of the kale and a couple ounces of sliced brie. Top with another tortilla and press down slightly.
To cook the quesadillas, heat a knob of butter in a large skillet. When melted and sizzling, add a quesadilla and cook until tortillas are slightly crisped and the cheese is melted. Remove from skillet and keep warm on a baking sheet in the oven while repeating with remaining quesadillas. Slice into wedges and serve with cilantro, hot sauce and sour cream.