4.5 from 36 votes
Sweet Potato Tostadas Recipe
Make hassle-free, flavor-packed Sweet Potato Tostadas by roasting plantains and sweet potatoes. It's easy, delicious, and ready in no time!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings, 2 tostadas each
Calories: 192 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 large sweet potatoes
- 2 ripe plantains
- 2 tbsp grapeseed oil divided
- kosher salt
- 2 14.5 ounce cans Old El Paso™ refried black beans
- 1 12 count package Old El Paso™ tostada shells
- Optional Toppings: pickled jalapenos red pepper flakes, avocado, cilantro
Instructions
- Preheat the oven to 425°F (220°C). Peel and finely dice the sweet potato; transfer to a parchment-lined baking sheet. Peel and slice the plantains; transfer to a second parchment-lined baking sheet. Drizzle one tablespoon of oil over each sheet and season generously with kosher salt. Toss the sweet potatoes and plantains in the oil to coat evenly. Place the sweet potatoes on the bottom rack of the preheated oven and the plantains on the top rack. Bake for 10 minutes, or until the plantains and sweet potatoes begin to brown. Working one sheet at a time, use a spatula to flip over the plantains and sweet potatoes. Bake for another 10 to 15 minutes, until the sweet potatoes are fork-tender and the plantains are golden brown. Remove from the oven and set aside to cool.
- Meanwhile, heat the refried beans in a large pan set over medium heat. Stir frequently; once the beans are warm, turn the heat off and cover the pan.
- Heat the tostada shells in the microwave according to package instructions.
- Spread the refried beans over the tostada shells. Top with the plantains and sweet potatoes. Garnish as desired and serve at once.
Cup of Yum
Notes
- Today’s recipe is sponsored by the wonderful people over at Old El Paso.
- If you prefer, you may heat the tostada shells in the oven instead of the microwave. Once the sweet potatoes and plantains are finished cooking, turn off the oven. Remove the sweet potatoes and plantains from the baking sheet and transfer to large plates; discard the parchment. Arrange the tostada shells on the baking sheets and place them in the cooling oven for 2 to 3 minutes, until warm and crunchy.
- To store Sweet Potato Tostadas, keep the roasted sweet potatoes and plantains in an airtight container in the refrigerator for up to 3 days. Refried beans can also be stored separately in a sealed container. Tostada shells should be kept in a cool, dry place.
- To reheat the sweet potatoes and plantains in the oven at 350°F (175°C) for 10 minutes or until warm. Assemble just before serving for optimal crispness and freshness.
Nutrition Information
Serving
1serving
Calories
192kcal
(10%)
Carbohydrates
36g
(12%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
1g
Trans Fat
0.01g
Sodium
62mg
(3%)
Potassium
552mg
(16%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
11362IU
(227%)
Vitamin C
13mg
(14%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings, 2 tostadas each
Amount Per Serving
Calories 192
% Daily Value*
| Serving | 1serving | |
| Calories | 192kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 62mg | 3% |
| Potassium | 552mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 11362IU | 227% |
| Vitamin C | 13mg | 14% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.