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Tostadas have surged in popularity within modern cuisine, celebrated for their versatility and ability to deliver a burst of flavor in every bite. Originating from Mexico, these crispy, flat tortillas serve as the perfect canvas for an array of toppings, ranging from meats to vegetables and beyond. In this article, we will explore a delightful variation that caters to health-conscious diners and food enthusiasts alike: Mini Roasted Sweet Potato Tostadas. This recipe combines the earthy, sweet flavor of roasted sweet potatoes with a vibrant medley of fresh toppings, making it an irresistible choice for various occasions.

Mini Roasted Sweet Potato Tostadas

Discover the irresistible charm of Mini Roasted Sweet Potato Tostadas, a flavorful twist on a beloved classic. These crispy tortillas serve as the perfect base for a delicious combination of sweet, roasted sweet potatoes and vibrant fresh toppings. Not only are they nutritious and versatile, catering to various dietary preferences, but they also make for an impressive appetizer or light meal. Easy to prepare and bursting with color and flavor, these tostadas are sure to steal the show at your next gathering.
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper, to taste

8 small corn tortillas

1 cup black beans, rinsed and drained

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Crumbled feta cheese (optional)

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). On a baking sheet, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper until well coated. Spread them in a single layer and roast for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.

    Prepare the Tortillas: While the sweet potatoes are roasting, heat a skillet over medium-high heat. Lightly toast the corn tortillas for 1-2 minutes on each side until they are warm and slightly crispy. You can also bake them in the oven for about 5 minutes to achieve crispness.

      Assemble the Tostadas: Once the sweet potatoes are done roasting, remove them from the oven. On each tortilla, layer a spoonful of black beans, followed by the roasted sweet potatoes, avocado slices, halved cherry tomatoes, and diced red onion.

        Add the Finishing Touches: Drizzle lime juice over each tostada and sprinkle with fresh cilantro. If desired, finish with crumbled feta cheese for an extra burst of flavor.

          Serve: Serve the mini tostadas immediately while the sweet potatoes are warm and the tortillas are crispy. Enjoy as a delightful appetizer or a light meal!

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings