Roasted Sweet Potato Tostadas


Whether you call them chalupas or tostadas, this recipe will be a hit with your family. Take chalupa shells (purchase baked ones or toast corn tortillas in the oven until hard and crispy) and top with your favorite toppings such as mashed beans, avocado, cheese, lettuce, tomato, and my new favorite, roasted sweet potatoes. See recipe below.

Roasted Sweet Potatoes

4 sweet potatoes

Olive Oil

Salt and Pepper

1-2 garlic cloves


Preheat oven to 400 degrees. Wash, peel, and cut sweet potatoes into 1 inch cubes. Place in a large glass or ceramic baking dish. Toss with olive oil and salt and pepper. Bake for 1 hour. Remove from oven and add crushed garlic that is well coated in olive oil. Carefully toss. Bake an additional 15 minutes or until pieces are soft and caramelized.




Sweet Potato Cakes with Bean and Corn Relish


Pinterest is a great source for wonderful recipes and inspirations. Have you ever found yourself wandering around in your kitchen, knowing it is time to make dinner but not sure of what you will make and having no real plan? I have very frequently.Then I turn to pinterest and look at the recipes I have pinned or I enter in an ingredient that I have in the pantry and search for a recipe. Sometimes I do this while at the grocery store for meal ideas. I love pinterest!

I adapted the recipe (link at the bottom) based on what I had in the refrigerator and pantry. The recipe listed below is my version and the original version is found below.

These sweet potato patties are YUMMY! I also enjoyed having help from my seven year old sidekick who (bragging alert) already knows her way around the kitchen. She helped mash the sweet potatoes and helped form the patties. Plus, she keeps me company in the kitchen and reminds me of what ingredients we need when we go grocery shopping. I am so thankful!

I served these with a bean mixture, cilantro, avocado, and greek yogurt for dipping but I also think they would great on a bun as a veggie burger.

Sweet potato Cakes:

4 sweet potatoes, peeled and chopped into large chunks
½ to 1 cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1/3 cup of red onions finely chopped
grape seed oil
Avocado, greek yogurt, cilantro, and Bean and Corn Relish for serving

Place diced sweet potato in a steamer, bring to a boil, cover and steam for 20 minutes. Remove from heat and allow to drain and dry. (I waited about 15 minutes). Mash sweet potato with potato masher or hands ( My 7 year old was a great helper with this step.) Add onions and flour. Add salt and pepper if needed. Form into patties with your hands and add more flour to each patty as needed.

Heat oil in skillet over medium high heat. (I used a cast iron skillet and used just enough oil to coat the pan well). Place cakes on skillet and fry for 2-3 minutes on each side or until golden. Remove cakes with large spatula and place on towel lined plate to cool. Add more oil to pan if needed to cook remainder of patties.

Bean and Corn Relish:

1 16 oz can of pinto beans ( I use Eden Organic)

1 cup frozen corn

1 cup of your favorite salsa ( I used Central Market Medium Simply Salsa)

1 tablespoon chipotle powder

Kosher Salt

Ground Black Pepper

2 cloves of fresh garlic, minced or pressed with garlic press

Add ingredients to saucepan. Bring to boil. Reduce heat and simmer for 20 minutes.