Easy Recipe Sweet Potato Tostadas Most Delicious

Simple cuisine ultimate Sweet Potato Tostadas easy, yummy, practical.

12 ingredients, 8 steps, cooking Sweet Potato Tostadas

Good Afternoon every body, at this time you can present recipe Sweet Potato Tostadas with 12 ingredients and 8 steps. Below this is how to prepare, please observe carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 8 stages of easy cooking Sweet Potato Tostadas.

Ingredients for Sweet Potato Tostadas

1. You need 9 : corn tortillas.
2. It’s : corn oil; as needed.
3. You need 30 oz : refried beans.
4. It’s 4 oz : diced green chiles.
5. It’s 2 : jalapeños; seeded & small dice.
6. You need 1 : yellow onion; small dice.
7. It’s 1 : sweet potato; peeled & medium dice.
8. It’s 1/3 C : sweet corn.
9. Prepare 4 oz : cilantro-garlic goat cheese.
10. Prepare 3/4 C : shredded chihuahua cheese.
11. You need 1 T : Mexican oregano.
12. Prepare 1 : large pinch each sea salt, black pepper, and sugar.

If all ingredients Sweet Potato Tostadas it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Step by Step Cooking Sweet Potato Tostadas

1. Preheat oven to 450°
   
2. Lay corn tortillas out on 2-3 baking sheets lined with parchment paper. Brush corn oil over tortillas and sprinkle with sea salt. Do not let tortillas touch or overlap each other.
   
3. Bake for approximately ten minutes or until tortillas are browned and crispy. Pat dry any oil that may be atop tortillas. Lay tortillas on paper towels to remove excess oil.
   
4. Heat the refried beans in a medium sized sauce pan. Bring to a simmer.
   
5. Cover sweet potatoes with cold, salted water. Boil until potatoes are easily pierced with a paring knife. Drain.
   
6. In a mixing bowl combine corn, onions, jalapenos, diced green chiles, Mexican oregano, goat cheese, and 1/2 C of the shredded chihuahua cheese. Add sweet potatoes. Add a large pinch of salt, pepper, and sugar. Mix well.
   
7. Layer refried beans atop each tostada. Top each tostada with sweet potato mixture. Drop little dollops of sour cream randomly atop each tostada. Spoon some salsa along each tostada. Sprinkle cilantro. Serve with lime wedges.
   
8. Variations; Black beans, black bean puree, cilantro, apple cider vinegar, avocado, poblano, celery, celery seed, ginger, honey, coconut, chipotle, ancho chile powder, cumin, cayenne, crushed pepper flakes, chives, scallions, cinnamon, pork, chicken, beef, shrimp, lemon, tomato, spinach, tamarind , arugula, queso fresco, cotija, coriander, mole, nopalitos, pinto, red onion, habanero, crema, pickled jalapeños or onions or carrots, mango, bell peppers, jalapeños, paprika, smoked paprika, serrano, bacon, lime zest, clove, allspice, pumpkin,
   
9. Finish and Enjoy.

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