You will need:
1 medium sweet potato peeled and cooked
¾ cup all purpose flour
1 tablespoon butter melted
¼ teaspoon salt
Mash the hot sweet potato with a fork
Mix in the melted butter and salt
Gradually add in the flour until a smooth pliable dough forms. Separate it into six balls. It makes six tortillas.
With a rolling pin roll each ball out on a floured surface.
Heat a dry skillet over medium high heat
Cook each tortilla for 30 to 40 seconds until slightly puffed and spotty brown.
Stack the tortillas under a clean kitchen towel to keep them warm and soft.
For the cream cheese mixture:
8 ounces of plain cream cheese at room temperature
1/8 teaspoon salt
¼ cup powdered sugar
1 tablespoon lemon juice
Beat well with a mixture until everything is combined.
For the apple mixture:
You’ll need a microwave safe bowl
3 red apples peeled and chopped relatively small
3 tablespoons butter
1/8 teaspoon salt
2 and ½ tablespoons brown sugar
1 teaspoon pumpkin pie spice mix
cook the apple mixture in the microwave on high 4 to 5 minutes until done.
Caramel sauce of your choice to drizzle on the top of the dessert quesadilla and ½ teaspoon powdered sugar for on top of that. This will make enough for a few quesadillas.
Add about two tablespoons of the cream cheese mixture to a sweet potato tortilla and spread all over it. Then add the apple mixture to half of that. Fold the quesadilla with the other half and drizzle caramel sauce on it and add the ½ teaspoon of powdered sugar.