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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