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Sweet Potato Tostadas
Tostadas are a classic Mexican dish whch consists of a toasted tortilla base loaded with toppings, which we make using sweet potato, jalapeños and a fiery salsa.
Ingredients
Ingredients
- sweet potatoes, cut into cubes
- olive oil
- ground cumin
- smoked paprika
- dried oregano
- salt + pepper
- small tortillas, or gluten-free tortillas
- small red cabbage, finely sliced
- spring onions, 4 sliced + 1 chopped
- lime, zest + juice
- garlic clove, peeled + finely grated
- fresh coriander, finely chopped (stalks included)
- pickled jalapeños, finely chopped + pickling juice
Method
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Transfer the sweet potato to a large roasting tray. Toss with a drizzle of olive oil, 2 teaspoons of cumin, the smoked paprika, 1 teaspoon of oregano and some salt and pepper. Toss and spread into a single layer, then roast for 25-30 minutes or until soft.
- 3
Meanwhile, brush the tortillas on both sides with some olive oil and sprinkle with salt. Then spread them across two large baking trays and bake for 6-8 minutes, flipping halfway, until crisp and golden.
- 4
In a mixing bowl, combine the cabbage, 4 finely sliced spring onions, lime zest and juice, and the remaining 1/2 teaspoon of oregano together in a large bowl. Season with salt and pepper to taste.
- 5
In a separate small bowl, combine the garlic, coriander, and jalapeños along with a couple of tablespoons of the pickling juice. Then add the remaining finely chopped spring onion, 1/2 teaspoon of cumin, and a generous splash of olive oil. Stir the salsa and season to taste.
- 6
To serve, top the tortillas with the cabbage slaw then add some roasted sweet potato to each and finish with a drizzle of the jalapeño salsa.
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