2 large sweet potatoes
8 flour tortillas
2 cups shredded Cheddar cheese
4 thick slices cooked turkey breast, cut into strips
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper, to taste
1 bunch arugula or other peppery greens, stems removed, greens thoroughly rinsed and dried
1/2 head red leaf lettuce, torn up
1/4 cup olive oil
2 tablespoons red wine vinegar
Set the oven at 425 degrees. Pierce the sweet potatoes half a dozen times with a fork. Set them in a roasting pan in the oven and bake them for 50 to 60 minutes or until they are tender when pierced with a skewer. Remove the potatoes from the oven and leave the oven on.
Let the potatoes sit until they are cool enough to handle. Halve the potatoes lengthwise and scoop the flesh into a bowl. Mash it with a fork.
On a large baking sheet, arrange 4 of the tortillas so they are not touching (use 2 baking sheets if necessary). Transfer them to the hot oven. Bake them for 3 minutes. Leave the oven on. Line the tortillas up on the kitchen counter and spread them with a thin layer of sweet potatoes, then sprinkle with cheese, turkey, thyme, salt, and pepper.
Cover each round with another tortilla to make a sandwich. Return them to the hot oven.
Bake the covered tortillas for 5 to 10 minutes more or until the top one is crisp and the cheese is melting at the edges.
Meanwhile, in a large bowl, combine the arugula and lettuce. Drizzle the greens with oil and toss thoroughly. Sprinkle with vinegar, salt, and pepper and toss again. Add more oil and vinegar, if you like.
Set a quesadilla on each of 4 dinner plates. Cut them into quarters. Pile the greens on the top of the quesadillas, letting some fall onto the plate. Serve at once. Sheryl Julian and Julie Riven.