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Sweet Potato Tostada Recipe

   
 

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     Sweet Potato Tostada

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
16 TOSTADAS
4 LIMES
4 OZ ARUGULA
3 AVOCADOS
4 SWEET POTATOS
4 POBLANO PEPPERS
1 BUNCH CILANTRO
4 TABLESPOONS COTIJA CHEESE
3 SHALLOTS
 
2 TBSP SUGAR
MEXICAN SPICE BLEND, COMBO OF SPICES
GARLIC POWDER, CHILI POWDER, PAPRIKA
CUMIN, OREGANO
AOLIVE OIL

Instructions
Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise. Peel and thinly slice the shallot. Roughly chop the cilantro leaves and stems. Quarter the limes. Pit, peel and medium dice the avocado; toss with the juice of 2 lime wedges to prevent browning. Halve the poblano pepper lengthwise; remove and discard the stem, ribs and seeds, then thoroughly wash your hands, knife and cutting board.
Place the sweet potatoes and poblano pepper on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange the seasoned vegetables in a single, even layer, cut sides down, and roast 22 to 24 minutes, or until browned and the sweet potatoes are tender when pierced with a fork. Remove from the oven and transfer to a cutting board.
While the vegetables roast, in a small pot, combine the shallot, sugar, the juice of 2 lime wedges and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer the mixture to a heatproof bowl and set aside to pickle, stirring occasionally, for at least 10 minutes. While the shallot pickles, in a medium bowl, combine the avocado, cilantro and the juice of 2 lime wedges; drizzle with olive oil and season with salt and pepper. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste.
Just before serving, place the arugula in a bowl; drizzle with olive oil and season with salt and pepper to taste. Halve the roasted sweet potatoes crosswise. Thinly slice the roasted poblano pepper. Divide the baked tortillas between 2 dishes. Spread a layer of the guacamole onto each tortilla; top with the halved sweet potatoes and as much of the sliced poblano pepper as you’d like, depending on how spicy you’d like the dish to be. Garnish with the pickled shallot, dressed arugula and cheese. Serve with the remaining lime wedges on the side. Enjoy!


Originally Submitted
6/20/2017





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