Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato(es) into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 26 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Air Fryer: Cook the sweet potatoes at 400°F for 12 to 15 minutes.

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the yogurt and sliced green tops of the scallions.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper(s) and sliced white bottoms of the scallions. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Carefully add the sugar, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack and filling; fold the tortillas in half over the filling.

Rinse and wipe out the pan used to make the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt and pepper. Carefully cut each quesadilla into thirds. Serve the cooked quesadillas with the roasted sweet potato wedges and scallion yogurt on the side. Enjoy!