Sweet Potato and Guacamole Tostadas



In the mood for a light, healthy and refreshing meal tonight? Sweet potatoes, guacamole and pickled shallot, splashed with lime, make this crispy baked corn tostadas a real winner! There are a few steps to this recipe ~ but it's well worth the little extra effort.


Serves 2

Guacamole Ingredients
  • 1 ripe avocado
  • 1 lime, juiced
  • 1 handful fresh cilantro, chopped
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste
Tostadas Ingredients
  • 4 corn tortillas
  • 1 shallot, thinly sliced
  • 1/2 Tbsp pure cane sugar
  • 1/2 lime, juiced (reserve other 1/2 to serve on the side)
  • 2 large sweet potatoes
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/8 tsp pepper to taste
  • 2 ounces arugula
  • 2 Tbsp goat cheese
Instructions:

Preheat oven to 450 degrees. In a small bowl, combine garlic powder, smoked paprika, salt and pepper and stir until combined. Peel and slice sweet potatoes. Place sweet potatoes on baking sheet covered with aluminum foil. Drizzle with olive oil and toss lightly to thoroughly coat. Arrange potatoes in a single layer. Sprinkle evenly with seasonings. Bake for 20 minutes, or until tender.

Place shallot, sugar, juice of 1/2 lime and 2 tablespoons of water in small pot over medium-high heat and cook, stirring continually, until thoroughly combined and sugar has dissolved, about 2 minutes. Remove from flame and set aside.

Make guacamole: 
Scoop avocado pulp from shell and place in medium bowl. Using potatoe masher or fork,  mash until smooth. Add balance of guacamole ingredients and stir until well blended. Set aside.

Cover another baking sheet with aluminum foil. Lightly coat foil with olive oil; place tortillas on foil and turn over to ensure oil lightly coats both sides. Lightly season with salt and pepper. Bake about 6 minutes or until lightly browned; turn over and bake an additional 2-3 minutes. 

Assemble plates:
Place arugula in small bowl and lightly drizzle with olive oil; season with salt and pepper to taste.

Place 2 tortillas on each plate. Spread a layer of guacamole on each tortilla. Divide potato slices, pickled shallot and then arugula evenly among tortillas. Top with goat cheese. Cut remaining lime into 4 wedges and serve 2 wedges on each plate.




~Adapted by Blue Apron

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