sweet potato, sausage, and caramelized onion quesadilla with maple aioli

Ingredients

2 Tbsp Extra Virgin Olive Oil or Avocado Oil

2 Large Sweet Potatoes peeled and cubed

1 lb. Ground Breakfast Sausage (Wild Pastures is our personal fav)

2 Large Sweet Onions thinly sliced

2 Cloves Garlic minced

2 Tbsp Butter

2 Cups Sharp Cheddar Cheese shredded

4 Large Roasted Red Pepper Wraps

½ Cup Avocado Mayo

3 Tbsp Pure Maple Syrup

Directions

 Heat oil in large fry pan over medium heat.

Add sweet potatoes to the pan and sauté until tender.

While sweet potatoes cook, in another pan, melt the butter over medium heat. Add the thinly sliced onions and sauté until caramelized, approximately 15 minutes. Add the garlic and cook for 2 minutes more. Remove from heat and set aside.

Add the sausage to the pan with the sweet potatoes, cooking until no longer pink and breaking apart any large chunks. Remove from heat.

Lay four large tortillas on counter. Place one quarter of the sweet potato sausage mixture on each tortilla covering only half the circle. Next, top each with one quarter of the caramelized onions. Finish by sprinkling one quarter of the shredded cheese on each. Fold each tortilla in half.

Heat a griddle or large pan over medium high heat. Place each stuffed tortilla on pan and cook for approximately 3-4 minutes per side until crispy.

While quesadillas are cooking, make the aioli. Mix the mayo and maple syrup together until thoroughly combined. Place into four small cups for dipping.

When all four quesadillas are done, cut each into four equal sections. Serve with the aioli for dipping.

Serves 4.