Go Back
If you’re in search of a dish that combines vibrant flavors with nutritional benefits, look no further than Mini Roasted Sweet Potato Tostadas. This delightful recipe marries the earthy sweetness of roasted sweet potatoes with the satisfying crunch of corn tostadas, creating a dish that is not only visually appealing but also incredibly flavorful. Whether you’re entertaining friends, preparing a casual family meal, or simply looking for a nutritious snack, these tostadas shine in their versatility and taste.

Mini Roasted Sweet Potato Tostadas

Discover the vibrant and nutritious world of Mini Roasted Sweet Potato Tostadas! This delicious recipe combines the sweet, earthy flavor of roasted sweet potatoes with the satisfying crunch of corn tostada shells, making it a versatile dish perfect for any occasion. Packed with vitamins, fiber, and protein from sweet potatoes and black beans, each bite offers a delightful balance of textures and flavors. Perfect for casual family meals or entertaining guests, these tostadas can be customized with fresh toppings for an unforgettable culinary experience. Dive into this delightful dish and enjoy the benefits of healthy eating!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and cut into small, bite-sized cubes

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

12 small corn tostada shells

1 cup canned black beans, rinsed and drained

1 cup pico de gallo (fresh tomato salsa)

1 ripe avocado, thinly sliced

1/2 cup crumbled feta cheese or queso fresco

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) to get it ready for roasting.

    Prepare the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes. Drizzle the olive oil over them and sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss everything together until the sweet potatoes are evenly coated with the oil and spices.

      Roast the Sweet Potatoes: Spread the spiced sweet potatoes onto a parchment-lined baking sheet in a single layer. Roast in the preheated oven for 20 to 25 minutes, tossing halfway through for even cooking, until they are golden brown and tender to the fork.

        Warm the Tostadas: While the sweet potatoes are roasting, you can warm the corn tostada shells. Optionally, place them on another baking sheet in the oven for about 5 minutes, or toast them briefly in a dry skillet over medium heat for 1-2 minutes on each side until they are warm and slightly crispy.

          Assemble the Tostadas: Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly. To assemble the tostadas, start by placing a generous spoonful of black beans on each tostada shell, followed by an even layer of the roasted sweet potatoes.

            Top Off: On top of each tostada, add a spoonful of pico de gallo, then layer on the avocado slices. Finish with a sprinkle of crumbled feta cheese or queso fresco for a creamy texture that complements the sweet potatoes.

              Garnish and Serve: Garnish each tostada with fresh cilantro leaves for a burst of freshness. Serve with lime wedges on the side, perfect for drizzling some tangy juice over the tostadas just before enjoying.

                Enjoy: Indulge in these delightful mini tostadas as a savory snack, elegant appetizer, or a light yet satisfying meal!

                  Prep Time | Total Time | Servings: 15 minutes | 40 minutes | 4-6 servings