Smoky Sweet Potato Tostadas
A Delicious Combination Of Flavors
These Smoky Sweet Potato Tostadas are a wonderful fusion of smoky, sweet, chili, salt and spice. These tostadas are layered in refried black bean, smoking chili mashed sweet potatoes. With a decorative tasty topping of lime red cabbage slaw, avocados, cilantro, vegan sour cream, pumpkin seeds and hot sauce. Who wouldn’t love all of that? I’m raising my hand! This marriage of flavors is a real surprise. The mashed sweet potatoes and red cabbage slaw can be made the day before. This really helps in a fast-paced life style. Being that this dish is so easy to put together. If the sweet potatoes and cabbage slaw have been made ahead of time, I just whip this up in about 15 minutes. Presto! Dinner is ready! This recipe makes about 6 tostadas.
How To Bake Crispy Corn Tortillas To Make Tostadas
I love these corn tortillas! If you like corn chips you will like these. First of all I like to find a really good organic corn tortilla. Find one with the least amount of ingredients. When it comes to buying corn tortillas, less ingredients is far better. There are so many bad things in our foods. Honestly if you don’t know what it is or can’t pronounce it don’t buy it. Who knows what we are eating now days. I grew up on a farm and fresh real food is best.
So first of all you want to oil a baking sheet with olive oil or avocado oil. You can also line the baking sheet with parchment paper and spray the surface of the parchment paper. Then spray each side of the corn tortillas making sure to completely cover it. Then put in a preheated oven at 400 degrees for 5 minutes on each side or until crispy like a corn chip. They will be a little brown but make sure not to burn them. Remove from the oven and set them aside.
Making The Mashed Smoky Chili Flavored Sweet Potatoes
Clean the sweet potato and poke holes in the sweet potato with a fork in multiple places. Bake them at 425 degrees until the potatoes at tender when you squeeze them. It should take about an hour, but it all depends on the size of your potato.
While the sweet potato is cooking cut up and combine the cabbage slaw together. Be mindful to slice the cabbage thin. Clean the cilantro and set aside. Right before making the mashed sweet potatoes put the refried black beans in a small pan to warm up on low heat.
When the potatoes are done scoop out all the meaty sweet potato flesh and put it in a medium bowl. Add the vegan butter, salt and all the spices listed below. Make sure to try the sweet potatoes to your desired taste. It may need more chili powder or cayenne pepper. Chili powder is amazing with sweet potatoes so don’t be afraid of the combination together. Mix all together with a hand masher or food processor. Set aside, cover to keep warm.
How To Assemble The Smoky Sweet Potato Tostadas
This is the fun part! I like to put most of these Smoky Sweet Potato Tostadas together on the baking pan because it is still hot on top of the stove. Like the photo below. Then people can put the rest of their toppings on that they desire.
I put a layer of refried beans first then the mashed smoky sweet potatoes, avocado chunks, red cabbage lime slaw and then pumpkin seeds.
Then I top it with vegan sour cream and hot sauce and a squirt of fresh lime. Although you can change it up a little. Sometimes I like to add a little oregano to the black beans and cayenne pepper. You can also top it with thin sliced green onions or you can put them in with the red cabbage slaw. If you like some heat in your tostadas then you can add some jalapeños to the top as well. It is all so good! Play around with your toppings and see what you like the best.
I am a true sweet potato fan and I love these tostadas. I have not adventured into a big variety of tostadas but I will be exploring more for future options. Besides they are kind of like a big corn chip with dip on them. Who doesn’t like that? So stay tuned for more tasty recipes. I hope you like these Smoky Sweet Potato Tostadas as much as I do. Enjoy!
Smoky Sweet Potato Tostadas
Equipment
- oven
- 1 Medium bowl to mash the sweet potatoes in
- 1 Medium pot to heat refried beans in
- 8×8 or larger Baking pan, for sweet potatoes to bake in
- 1 Hand masher or food processor for sweet potatoes
- 1 Chopping board
- 1 Sharp knife
- 1 medium cooking pot for refried beans
- 1 Large cookie sheet
- Parchment paper optional
Ingredients
Baking Corn Tortillas
- Spray Olive Oil or Spray Avocado Oil
- 1 pack Small Corn Tortillas, need at least 6 tortillas
Refried Black Beans
- 1 15oz Organic Refried Black Beans
- ½ tsp Oregano, optional
- 3 dashes Cayenne Pepper, optional
Smoky Mashed Sweet Potatoes
- 1 Lg or 2 medium Organic Sweet Potatoes, baked
- 2 Tbsp Vegan Butter
- ¼ to ½ tsp Smoked Paprika, to desired taste can add more when done mixing.
- ¼ tsp Ground Cumin
- 1½ tsp Chili Powder, American style
- ¼ tsp Garlic Powder
- ¼ tsp Sea Salt or to Taste
Red Cabbage slaw
- 1 cup Shredded Thin Organic Red Cabbage
- 2 Thin Slices of Organic Red Onion, Sliced thin
- ¼ cup Fresh Organic Cilantro Leaves, whole or chopped
- 1 Tbsp Olive Oil
- ¾ Fresh Organic Lime, Squeezed
- ¼ tsp Sea Salt
Toppings
- Pumpkin Seeds
- Vegan Sour Cream
- Sliced Thin Organic Green Onions, optional
- Hot Sauce, optional
- Jalapeños, sliced, optional
Instructions
Baking Corn Tortillas
- Heat oven to 400°
- On a large cookie sheet spray with olive oil or avocado oil. OR, line with parchment paper and spray the parchment paper with the oil of choice. Spray both sides of the corn tortillas with the oil. Cover completely, make sure there are no dry spots.
- Bake in the oven for 5 minutes on each side or until crispy and brown. Do not burn.
- When done take out of the oven and set aside.
Refried Black Beans
- In a medium pan heat the organic refried beans on low heat. Add the optional two ingredients of oregano and cayenne pepper. Stir it all together. Keep warm on low heat but do not let burn.
Smoky Mashed Sweet Potatoes
- Heat oven to 425°
- Clean the large sweet potato or two medium sweet potatoes. Insert fork holes into the sweet potatoes all around the potatoes. Put them in an oiled glass baking pan. Put in the oven. Bake for 50 minutes to 1 hour. Check by squeezing to check doneness. If it is squishy soft it is ready.
- Peal the skins off and put into a medium bowl. Mash the sweet potatoes with a hand masher or in a food processor. Add the vegan butter, smoked paprika, ground cumin, chili powder, garlic powder and sea salt. Mash or blend together well. Set aside and keep warm.
Red Cabbage Slaw
- While the sweet potatoes are baking, clean the red cabbage, red onion and cilantro. Slice the red cabbage and red onion very thin. Chop the cilantro or leave whole. Put in a small bowl and add the olive oil, fresh lime and sea salt. Mix all together and set aside.
Assemble The Smoky Sweet Potato Tostadas
- Take the pre-cooked corn tortillas and add a layer of the warm refried beans then a layer of the mashed sweet potatoes, then the cabbage slaw, avocados, pumpkin seeds, vegan sour cream and hot sauce. You can also add jalapeños.
- Continue assembling them and it should make 6 tostadas.
- Serve with your favorite Mexican side dishes or serve the Smoky Sweet Potato Tostadas as the main course.
- Enjoy!