Instructions

1. Start by cutting the sweet potato in to small cubes, or just buy them ready chopped! Add them to salted boiling water over a high heat, and simmer for ten minutes or until cooked through.
2. Whilst the potatoes are cooking, you can work on your sauces. In a small bowl mash up the avocado, mix through the lime juice and sprinkle with chilli powder, salt and pepper to taste.
3. In a second bowl, spoon 4 heaped tablespoons of natural yogurt before swirling in the harissa paste
4. Drain the sweet potatoes when done.
5. In a frying pan, heat some oil and add your red onion and sweet potato cubes. Cook on a medium heat for about five minutes until the onion is cooked through and beginning to caramelise. Add in the cumin and smoked paprika and cook for a further minute. Remove from heat.
6. Put a separate frying pan on to a medium-high heat with no oil. Cooking quesadillas oil free means you get a crispier finish instead of a greasy one, plus it is healthier!
7. On a chopping board, lay out your tortilla wraps. Scatter some feta and spoon over sweet potato and onion mix over half of each tortilla wrap, and fold over to make semi-circle shapes.
8. Place each one in to the pan and cook for around 2 minutes or until it becomes crisp and golden, before gently flipping them over to cook on the other side.
9. Once the quesadillas are all crisp on the outside and the feta is gooey, cut each one in half to make 8 quarters.
10. Serve and enjoy - and don't hold back with the sauces!