Preheat oven to 180°C and line a baking tray with parchment paper. Cut sweet potato into 1 cm tick slices and arrange on the baking tray. Bake for 20 minutes or until soft and golden brown.
Spread about 1 teaspoon mayonnaise on one-half of each tortilla, leaving 1/2-inch border around edges. Top with cheese, baked sweet potato slices, cherry tomatoes, avocado, baby spinach, parsley and jalapeno chili. Adjust seasonings to taste.
Fold tortillas to enclose filling. Transfer to a foil-lined toaster-oven pan. Set in toaster oven and toast until the cheese is melted, about 10 minutes. Cut quesadillas in quarters, serve immediately and enjoy!