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Mini roasted sweet potato tostadas are a delightful twist on traditional Mexican fare, offering a vibrant and nutritious option that appeals to a wide range of palates. These tostadas are not only visually appealing with their colorful toppings but also pack a punch in terms of flavor and texture. Whether you're hosting a casual gathering, preparing a light meal, or looking for a unique appetizer to impress your guests, these tostadas are a versatile choice that can easily adapt to any occasion.

Mini Roasted Sweet Potato Tostadas

Discover the delightful world of mini roasted sweet potato tostadas, a colorful, nutritious twist on a classic favorite. These vibrant morsels combine the creamy sweetness of roasted sweet potatoes with the crunch of crispy tortillas, making them perfect for any occasion. Layer with black beans, fresh avocado, and zesty toppings for a flavor-packed bite that’s both healthy and satisfying. Ideal for gatherings or a light meal, these tostadas are sure to impress. Enjoy the process of assembling and personalizing each tostada for a fun, interactive dining experience that brings everyone to the table!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into small cubes

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

8 small corn tortillas

1 cup black beans, rinsed and drained

1 ripe avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Crumbled feta cheese (optional for garnish)

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper until they are evenly coated. Transfer the sweet potatoes to a baking sheet, spreading them out in a single layer. Roast in the oven for 25-30 minutes, stirring them halfway through, until they are fork-tender and have a nice golden brown exterior.

    Prepare the Tortillas: While the sweet potatoes are roasting, heat a large skillet over medium-high heat. Add the corn tortillas to the skillet, toasting each for about 1-2 minutes on each side until they are warm and slightly crisp. Alternatively, you can spread the tortillas on a baking sheet and bake them in the oven for about 5 minutes to achieve a perfect crunchy texture.

      Assemble the Tostadas: Once the sweet potatoes are finished roasting, carefully remove them from the oven. Start creating your tostadas by placing a generous spoonful of black beans on each tortilla. Follow with a layer of roasted sweet potatoes, then add a few slices of avocado, some halved cherry tomatoes, and a sprinkle of diced red onion.

        Add the Finishing Touches: Just before serving, drizzle fresh lime juice over each tostada to brighten the flavors. Add a handful of chopped cilantro on top, and if you like, finish with a sprinkle of crumbled feta cheese for a creamy and tangy contrast.

          Serve: Serve the mini tostadas immediately while the sweet potatoes are warm, and the tortillas are still crispy. These delightful bites make a perfect appetizer or a light meal option. Enjoy every flavorful layer!

            - Prep Time: 15 minutes

              - Total Time: 45 minutes

                - Servings: 4 servings