Sweet Potato Tostada
Seasoned with the sweet, smoky Cataluña spice mix these sweet potatoes have the warm and caramelized flavor of chorizo. Topped with creamy Shabazi Tahini sauce and garnished with pickled red cabbage and herbs, the tostadas can be a meal for 2 or multiplied to a make your own tostada/taco bar for a group.
Sweet Potato Tostada
Category
Appetizer
Main Course
Servings/Yield
6 small tacos
Author
Helen Park
Seasoned with the sweet, smoky Cataluña spice mix these sweet potatoes have the warm and caramelized flavor of chorizo. Topped with creamy Shabazi Tahini sauce and garnished with pickled red cabbage and herbs, the tostadas can be a meal for 2 or multiplied to a make your own tostada/taco bar for a group.
Ingredients
1 large sweet potato, peeled and cut into 12 wedges
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1 Tbsp Cataluña
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½ tsp salt
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2 Tbsp olive oil + some for brushing on tortillas
6 Small corn tortillas
1½ cup thinly shredded red cabbage, cut into 1-2” pieces
½ cup vinegar
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½ tsp salt
1 tsp sugar
1 cup roughly chopped cilantro
2 scallions, sliced thinly on the bias
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1 cup Shabazi Tahini Sauce
1 Persian cucumber, julienne
3 radishes, julienne
1 lime, cut into wedges
Directions
Pickled cabbage
Dissolve the salt and sugar in the vinegar.
Mix in the cabbage and transfer to a clean jar or container (the cabbage should be submerged in the pickling liquid).
Cover and leave at room temperature overnight.
Store refrigerated the following day, up to 1 month.
Sweet Potato Wedges
Preheat oven to 400° F.
In a bowl, toss the sweet potato, Cataluña spices, salt and olive oil to coat evenly.
Bake on a tray in the oven for 15-20 minutes or until tender and crisped at the edges.
Tostada
Lightly brush both sides of each tortilla and bake at 400F until crisped and golden brown on the edges. This only takes a few minutes, so keep an eye on them so they don’t burn, turning as needed.
To assemble
For each tostada, place 2 potato wedges and top with a generous spoonful of Shabazi Tahini Sauce. Add on the pickled cabbage, cucumber, radish, cilantro, and scallion. Serve with fresh lime wedges.
Recipe Note
Recipe Notes
The pickled cabbage should be made ahead the day before and up to 1 month in advance.
The potato wedges should be ½“- ¾” thick. If your potato is extra large, you may need to cut each wedge in half on an angle. There will be extra roasted potato so season accordingly – make sure to have extra tortillas and toppings!
Once the cabbage is pickled and you are ready to assemble your tostadas, drain the pickled cabbage you will need and blot any excess moisture with paper towel.
Variations and Ideas
This recipe also works with fall and winter squashes like butternut and kabocha.
Instead of making tostadas, the tortillas can simply be heated to serve as tacos.
Usage Ideas
The tortillas and sweet potato can also be prepared on the grill or roasted in a pan on the stove.
Questions? Contact helen@laboiteny.com
