Preheat oven to 400 degrees F.

In a bowl, combine sweet potato pieces, 1 1/2 tablespoons of olive oil and 1/4 teaspoon of salt. Stir until the potatoes are evenly coated. Lay the sweet potatoes out flat on a baking sheet and place in the oven. Roast for 25-30 minutes or until tender.

Meanwhile, heat a sauté pan over medium heat and add remaining 1 1/2 tablespoon of olive oil. Add kale and remaining 1/4 teaspoon of salt to the pan. Cook for 6-8 minutes or until kale is wilted.

When potatoes and kale are cooked, assemble quesadillas. Lay the whole wheat tortilla flat, then top with 1/4 cup parmesan cheese, 1/4 of the potatoes and 1/4 of the kale. Fold the tortilla over and place it in a quesadilla maker or panini press. If you don’t have either, put the folded tortilla in a hot sauté pan (no oil is required) and cook until it’s golden brown on one side (about 3 minutes). Flip and repeat.