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Roasted Sweet Potato Tostadas

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 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

Ingredients

  • 2 cups Sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon Olive oil
  • ½ teaspoon Salt
  • ¼ teaspoon Chili powder
  • 8 pieces Tostada shells
  • 1 cup Black beans, rinsed and drained
  • 1 piece Avocado, sliced
  • 1 cup Chopped 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.