Inspired by these ultra-decadent Buffalo Chickpea Quesadillas but with a sweet potato twist, you won’t believe these spicy, cheesy quesadillas are cheese-free! If you’re gluten-free, you can use a gluten-free tortilla. And for the hot sauce, I used Frank’s Xtra hot sauce (you can use Frank’s original sauce). And if you can’t find Frank’s hot sauce, use Cholula, Tabasco, or another hot sauce of your preference.
*This is approximately 2 medium sweet potatoes. To bake the potatoes, prick them all over with a fork and bake (skin on) at 400°F/200°C for 40-50 minutes until very fork tender. Once cool enough to handle, scoop the flesh out of the skin (discard the skin).