Sweet Potato, Peanut Butter and Chili Quesadillas (vegan)

Chili Sauce is the secret ingredients to our delicious dish.

Ingredients

• 3 medium sweet potatoes peeled and thinly sliced
• 1 tbsp smoked paprika
• 3 tbsp olive oil, plus extra for brushing
• 1 extra large ripe avocado
• ½ lime, zested and juiced, plus wedges to serve
• 2 tbsp crunchy peanut butter
• 4 small flour tortillas
• chili sauce, to taste
• ½ small pack coriander, torn

Prep: 15 Minutes
Cook: 45 Minutes

Directions

• Heat oven to 200C
• Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.
• Stone, peel and chop the avocado, tip into a bowl with the lime juice and zest, and season generously. Mash together with a fork and set aside. In a small bowl, combine the peanut butter and remaining olive oil. Set aside.
• Heat a  frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the
  coriander.
• Top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until the quesadilla is crisp outside and warm in the middle.
• Repeat to make a second quesadilla, then cut each into quarters and serve with the crushed avocado and lime wedges.