Tostadas with sweet potatoes, refried beans and avocado

Great for Christmas and Thanksgiving!

For the Roasted Sweet Potatoes

  1. 1 large sweet potato, scrubbed or peeled and diced (1/2 inch)

  2. 1 tablespoon olive oil

  3. 1 teaspoon chipotle chile powder

  4. Salt, to taste

For the Dressing

  1. 1 ripe avocado, pitted and peeled

  2. 1/4 cup unsweetened non-dairy milk

  3. 1/4 cup fresh cilantro

  4. 2 tablespoons lime juice

  5. Salt, to taste

For Serving

  1. 6 tostada shells*

  2. 1 can refried beans

  3. 2 cups red cabbage or lettuce


Roast the Sweet Potatoes

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  2. Arrange the diced sweet potato on the baking sheet. Drizzle it with olive oil, then sprinkle it with the chile powder and a generous pinch of salt.

  3. Toss the sweet potato gently with your hands to distribute the oil and seasonings.

  4. Place the baking sheet into the oven and roast the potatoes for about 25 minutes, flipping halfway through, until soft on the insides and crispy on the outsides.

  5. Sprinkle the sweet potatoes with salt to taste when they're finished cooking.

To Make the Dressing

Place all ingredients into a blender and blend until smooth.

Thin with additional milk if needed and season the dressing with salt to taste.

To Assemble the Tostadas

Slather each shell with refried beans, then top with lettuce and sweet potatoes. Drizzle with the dressing.