These Roasted Sweet Potato Tostadas are an exciting twist on traditional Mexican tostadas, bringing together earthy sweet potatoes and a host of fresh toppings.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Main
Cuisine: Mexican
Keyword: Easy
Servings: 4servings
Ingredients
Ingredients
2cupsSweet potatoes, peeled and cut into 1/2-inch cubes
1tablespoonOlive oil
½teaspoonSalt
¼teaspoonChili powder
8piecesTostada shells
1cupBlack beans, rinsed and drained
1pieceAvocado, sliced
1cupChopped fresh cilantro
Sour cream or Greek yogurt (optional for serving)
Lime wedges, for serving
Instructions
Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a large mixing bowl, combine the cubed sweet potatoes with the olive oil, salt, and chili powder. Toss until evenly coated.
Step 3: Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper. Roast for about 20-25 minutes, tossing halfway through.
Step 4: Prepare your tostada shells. Assemble by spreading black beans on each shell, followed by roasted sweet potatoes.
Step 5: Top with avocado slices and cilantro. Add sour cream or Greek yogurt if desired, and serve with lime wedges.
Equipment
Mixing Bowl
Baking Sheet
Parchment Paper
Notes
Leftover tostadas can be stored in an airtight container for up to three days. Reheat sweet potatoes before assembling with fresh toppings.