Directions

1. Preheat oven to 425º F.
2. In a bowl, toss yam chunks in 2 tablespoons olive oil, cumin, chili powder, garlic powder, salt and pepper.
3. Spread evenly on a baking sheet and transfer to oven to roast for 20-25 minutes, until tender when poked with a fork.
4. Meanwhile, julienne the onion and bell pepper. In a pan over medium heat, sauté 2 tablespoons olive oil, pepper and onion. Stir every few minutes to avoid burning and allow to caramelize (about 15-20 minutes). Once this is done, remove from heat and set aside.
5. To steam the spinach, fill a pot with water, fit with steaming insert and bring to a boil. Once boiling, add spinach and crushed garlic and steam until wilted (1-2 minutes).

1. Add all aioli ingredients to a food processor and blend until smooth. If necessary add more salt to taste.
2. To assemble the quesadillas, top one corn tortilla with spinach, peppers & onions, cheese & roasted yam. Press a second tortilla on top. In a skillet over medium heat, add remaining olive oil. Place one quesadilla at a time in the skillet, checking frequently to ensure it doesn’t burn. Flip carefully to the other side. Cook until each side is gold & crispy, the filling is heated and the cheese is melted.
3. Serve with chipotle aioli, lime and cilantro.