Favour Sweet Potato Tostadas Recipes

Sweet Potato Tostadas. For sauce, mix mayonnaise, lime juice and chipotle pepper. Add sweet potato and onions to hot pan. Add ¼ cup water, mirepoix base, and a pinch of salt.

Then, drizzle honey and ½ tablespoon of olive oil over the potatoes. Enjoy while warm and top with your favorite toppings. Mack loves sweet potatoes which results in a large quantity on hand, ready to eat. You can have Sweet Potato Tostadas using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Sweet Potato Tostadas

1. Prepare 9 of corn tortillas.
2. You need of corn oil; as needed.
3. Prepare 30 oz of refried beans.
4. It's 4 oz of diced green chiles.
5. Prepare 2 of jalapeños; seeded & small dice.
6. Prepare 1 of yellow onion; small dice.
7. Prepare 1 of sweet potato; peeled & medium dice.
8. It's 1/3 C of sweet corn.
9. It's 4 oz of cilantro-garlic goat cheese.
10. You need 3/4 C of shredded chihuahua cheese.
11. Prepare 1 T of Mexican oregano.
12. You need 1 of large pinch each sea salt, black pepper, and sugar.

These sweet potato tostadas were born out of leftover mashed sweet potatoes. The combination with the crispy tortilla and spiced black beans makes for the perfect dinner. Cilantro Sweet Potato Tostada with Black Beans Arrange the sweet potatoes on a baking sheet and drizzle with optional avocado oil. Remove sweet potatoes from the oven and set aside.

Sweet Potato Tostadas instructions

1. Preheat oven to 450°.
2. Lay corn tortillas out on 2-3 baking sheets lined with parchment paper. Brush corn oil over tortillas and sprinkle with sea salt. Do not let tortillas touch or overlap each other..
3. Bake for approximately ten minutes or until tortillas are browned and crispy. Pat dry any oil that may be atop tortillas. Lay tortillas on paper towels to remove excess oil..
4. Heat the refried beans in a medium sized sauce pan. Bring to a simmer..
5. Cover sweet potatoes with cold, salted water. Boil until potatoes are easily pierced with a paring knife. Drain..
6. In a mixing bowl combine corn, onions, jalapenos, diced green chiles, Mexican oregano, goat cheese, and 1/2 C of the shredded chihuahua cheese. Add sweet potatoes. Add a large pinch of salt, pepper, and sugar. Mix well..
7. Layer refried beans atop each tostada. Top each tostada with sweet potato mixture. Drop little dollops of sour cream randomly atop each tostada. Spoon some salsa along each tostada. Sprinkle cilantro. Serve with lime wedges..
8. Variations; Black beans, black bean puree, cilantro, apple cider vinegar, avocado, poblano, celery, celery seed, ginger, honey, coconut, chipotle, ancho chile powder, cumin, cayenne, crushed pepper flakes, chives, scallions, cinnamon, pork, chicken, beef, shrimp, lemon, tomato, spinach, tamarind , arugula, queso fresco, cotija, coriander, mole, nopalitos, pinto, red onion, habanero, crema, pickled jalapeños or onions or carrots, mango, bell peppers, jalapeños, paprika, smoked paprika, serrano, bacon, lime zest, clove, allspice, pumpkin,.

Place the sweet potatoes on one of the prepared baking sheets, then drizzle the olive oil on top and sprinkle with the chili powder and several dash of salt. Toss until the sweet potatoes are lightly and evenly coated with oil and spices. Assemble the tostadas by first layering a few spoonfuls of the black bean mash, topping it with sweet potato and then lastly the slaw. Garnish with pomegranate, a salty cheese like queso fresco or feta, sliced jalapeño, and radishes. If you don't have tostada shells these can be made into tacos.