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Discover the delightful fusion of flavors and textures in our Crunchy Mini Roasted Sweet Potato Tostadas. This innovative recipe brings together the earthy sweetness of roasted sweet potatoes with the satisfying crunch of tostadas, creating a dish that's not only visually appealing but also packed with nutritional benefits. Whether you're looking for a wholesome appetizer, a vibrant side dish, or a light meal, these tostadas offer a versatile option that caters to a variety of dietary preferences.

Mini Roasted Sweet Potato Tostadas

Enjoy a burst of flavor with these Crunchy Mini Roasted Sweet Potato Tostadas! This vibrant dish combines roasted sweet potatoes, black beans, creamy avocado, and crumbled queso fresco on a crispy tortilla base. Packed with vitamins and nutrients, these tostadas are perfect as a wholesome appetizer, side dish, or light meal. Easy to customize for any dietary preference, they promise to delight with every crunchy, creamy bite. Perfect for sharing at any occasion!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into small cubes

1 tablespoon 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 canned black beans, rinsed and drained

1 ripe avocado, diced into small pieces

1/2 cup crumbled queso fresco (or feta cheese for a tangy twist)

1/4 cup fresh cilantro, finely chopped

1 lime, cut into wedges for serving

Optional: Your favorite hot sauce for a spicy kick

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy clean-up.

    Prepare Sweet Potatoes: In a mixing bowl, combine the diced sweet potatoes with olive oil, smoked paprika, ground cumin, and a pinch of salt and freshly ground black pepper. Toss until all the cubes are evenly coated with the seasonings.

      Roast the Sweet Potatoes: Spread the sweet potato mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes or until the potatoes are tender and slightly caramelized. Be sure to stir them halfway through cooking for even roasting.

        Toast the Tortillas: While the sweet potatoes are roasting, heat a skillet over medium heat. Add the corn tortillas to the skillet one at a time, toasting them for around 30 seconds on each side until they are warm and beginning to crisp up. Transfer the toasted tortillas to a plate and cover them with a kitchen towel to keep warm.

          Cool Sweet Potatoes: Once roasted, remove the sweet potatoes from the oven and let them cool for a couple of minutes, allowing flavors to meld.

            Assemble the Tostadas: To create a tostada, take a warm tortilla and layer on a spoonful of black beans, a generous helping of roasted sweet potatoes, diced avocado, and sprinkle with crumbled queso fresco. Top each tostada with fresh chopped cilantro for a burst of flavor.

              Serve With Style: Arrange the tostadas on a serving platter and serve alongside lime wedges and optional hot sauce for those who desire an extra kick.

                Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

                  - Presentation Tips: For an appealing presentation, arrange the tostadas on a colorful platter, garnishing with additional cilantro and lime wedges for visual flair. You can even offer a small bowl of hot sauce in the center for guests to help themselves.