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Kate Ramos

Spicy Cinnamon-Spiked Sweet Potato Tostadas

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes peeled and cut into 8-10 wedges, each
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground arbol chile
  • ½ teaspoon ground cinnamon
  • 1 package gluten-free tostada shells
  • 1 15-ounce can gluten-free, vegan refried beans, warmed
To garnish:
  • Shredded green cabbage
  • Thinly sliced red onion
  • Cilantro leaves
  • Lime wedges
  • Thinly sliced radishes
  • Hot sauce

Method
 

  1. Heat oven to 425°F. Combine sweet potatoes, olive oil, salt, arbol chile, and cinnamon on a baking sheet. Toss to combine then spread in an even layer on the baking sheet.
  2. Roast until tender, about 20 minutes.
  3. Spread a spoonful of the warmed refried beans on the tostada shell. Top with a few sweet potato wedges, some shredded cabbage, a few red onion slices, cilantro, radishes, and squeeze a lime wedge over the top. Drizzle some hot sauce on if desired.

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