Sweet Potato & Pico Tostada Recipe
Fried Corn Tortilla, Smoked Chile Sauce, Sweet Potato Wedges, Pinto-Roasted Poblano & Corn Pico, Shaved Cabbage, Mojo Vinaigrette, Queso Fresco, Avocado, Cilantro
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Ingredients
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Tostada Components
Smoked Chile Sauce
Mojo Vinaigrette
Method
Preparing Sweet Potato & Pico
- 1
Roast Sweet Potatoes
Preheat your oven to 400°F (200°C). Cut the sweet potatoes into wedges and toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and golden.
- 2
Prepare Pico de Gallo
In a mixing bowl, combine pinto beans, diced roasted poblano pepper, corn kernels, and finely chopped cilantro. Mix well and set aside.
Making the Sauces
- 3
Make Smoked Chile Sauce
In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in smoked chile powder and cook for another minute. Add vegetable broth and lime juice, simmer for 5 minutes, then remove from heat.
- 4
Assembling the Tostadas
- 5
Fry Corn Tortillas
In a skillet, heat enough oil to shallow fry the corn tortillas. Fry each tortilla for 1-2 minutes on each side until golden and crispy. Drain on paper towels.
- 6
Assemble Tostadas
On each fried tortilla, layer roasted sweet potato wedges, the pico de gallo mixture, shaved cabbage, and drizzle with smoked chile sauce and mojo vinaigrette. Top with crumbled queso fresco and slices of avocado.
- 7
Garnish and Serve
Garnish with fresh cilantro and serve immediately while the tortillas are crispy. Enjoy your Sweet Potato & Pico Tostadas!