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To create the perfect mini roasted sweet potato tostadas, it’s essential to understand the key ingredients that contribute to both flavor and nutrition. At the heart of this recipe are sweet potatoes, which are rich in dietary fiber, vitamins A and C, and antioxidants. Their high fiber content aids in digestion and promotes a feeling of fullness, making them a great choice for those looking to maintain a healthy diet. The vibrant orange hue of sweet potatoes also indicates their high beta-carotene content, a precursor to vitamin A that supports eye health and immune function.

Mini Roasted Sweet Potato Tostadas

Discover the delightful world of mini roasted sweet potato tostadas, a nutritious and flavorful twist on this Mexican favorite. These crispy tostadas serve as a perfect base for the naturally sweet and tender roasted sweet potatoes, complemented by black bean spread, avocado, and fresh pico de gallo. Ideal for any occasion, they offer a satisfying bite packed with vitamins and healthy fats, making them a hit at gatherings or as a light meal. Enjoy the vibrant flavors with friends and family!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into small cubes

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

12 small corn tostada shells

1 cup black beans, rinsed and drained

1 cup pico de gallo (fresh tomato salsa)

1 avocado, sliced

1/2 cup crumbled feta cheese or queso fresco

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Sweet Potatoes: In a mixing bowl, combine the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Toss well to evenly coat the sweet potatoes.

      Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden and tender, stirring halfway through.

        Warm the Tostadas: While the sweet potatoes are roasting, consider warming the corn tostada shells. You can place them on a baking sheet and warm them in the oven for about 5 minutes, or you can toast them briefly in a dry skillet over medium heat for 1-2 minutes on each side.

          Assemble the Tostadas: Once the sweet potatoes are done, remove them from the oven. To assemble, place a generous spoonful of black beans on each tostada, followed by an even layer of roasted sweet potatoes.

            Top Off: Add a spoonful of pico de gallo on each tostada, followed by slices of avocado, and a sprinkle of crumbled feta cheese or queso fresco.

              Garnish and Serve: Finish with fresh cilantro leaves, and serve with lime wedges on the side for a refreshing squeeze of lime juice before eating.

                Enjoy: Dive into these delicious mini tostadas for a delightful snack, appetizer, or light meal!

                  Prep Time | Total Time | Servings: 15 minutes | 40 minutes | 4-6 servings