Sweet potatoes are pretty much my favorite root. I like making savory dishes with them to help deconstruct the marshmallow casserole culture. I also like serving creamy foods over crunchy foods, which means we eat a lot of tostadas of different sorts. And they are pretty and fun to eat.
For the base:
You can either buy fried tostada shells or make your own from corn tortillas. I brushed a few soft corn tortillas with oil and baked them until crispy. You can brush them with flavor infused oil, like garlic oil or chili oil or use regular vegetable oil and sprinkle with cumin and chili powder. Bake at 375 F for about 10 minutes. ** Put them on parchment paper to prevent sticking and keep char off the tortilla and your pan.
For the sweet potatoes:
1 potato makes 3 tostadas. I bake all of mine when I pick them up from the CSA and keep them in the fridge to use throughout the week.
Mash the peeled sweet potatoes with taco seasoning. Heat through.
Pick some fun toppings:
salsa verde, crumbled queso blanco or white cheddar, avocado cubes, chorizo chunks, chopped cilantro, olives
Try it with a poached egg as a brunch tostada!