Spiced sweet potato + poblano tostadas

We are absolutely obsessed with Mexican food. Anytime we are hungry and can't think of a quick option, our brains habitually scan the first two things on our minds: Burritos? Or a Mexican bowl? We have both decided that if we could only choose one food to eat the rest of our lives, it would be some variation of these two items. 

Introducing our new favorite "Mexican-inspired" meal. Dadadadahhh.... Spiced Sweet Potato + Poblano Tostadas. We have officially found another option that still  satisfies our craving. Thank you again to Blue Apron and Emily Hosea for this recipe! 

Here is what you will need: 

  1. 4 yellow corn tortillas,
  2. 2 limes,
  3. 2 ounces of arugula,
  4. 1 avocado,
  5. 1 pound baby sweet potatoes,
  6. 1 poblano pepper,
  7. 1 bunch cilantro,
  8. 2 tablespoons grated cotija cheese,
  9. 1 shallot,
  10. 1 tablespoon sugar,
  11. 1 tablespoon Mexican sugar blend
  • Makes: ~ 2 servings
  • Calories: ~ 680 per serving
  • Prep time: 10 minutes
  • Cook time: 25-35 minutes 
  1. Preheat the oven to 425 degrees,

  2. Wash and dry the produce,

       3. Halve the sweet potatoes lengthwise,

       4. Peel and thinly slice the shallot,

         5. Chop the cilantro leaves and stems,


        6. Quarter the limes,

        7. Pit, peel and medium dice the avocado. Toss with juice of 2 lime wedges (to prevent browning),

           8. Halve the poblano pepper lengthwise. Remove and discard the stem, ribs, and seeds. Be sure to thoroughly wash your hands, knife, and cutting board,

          9. Roast the vegetables. Place the sweet potatoes and poblano pepper on a sheet pan. Drizzle with olive oil and season with salt, pepper, and spice blend of your choice. Roast for 22 - 24 minutes, or until browned. Remove and allow to cool. Slice potatoes and pepper when cool enough,

         10. Pickle the shallot. In a small pot, combine the shallot, sugar, the juice of 2 wedges and ¼ cup of water. Season with salt and pepper. Heat to boil on high. Cook, stirring occasionally for 1 - 2 minutes or until sugar has dissolved. Transfer into a heatproof bowl and set aside. To pickle, stir occasionally for ~10 minutes,

        11. Make guacamole. In a medium bowl, combine the avocado, cilantro, and juice of 2 lime wedges; drizzle with olive oil and season with salt and pepper. Mash to your desired consistency,

          12. Bake the tortillas. Lightly oil a sheet pan and place tortillas on pan. Drizzle with a little olive oil. Flip tortillas to thoroughly coat with oil. Bake for 6 - 8 minutes or until brown. Flip and bake for another 1 - 3 minutes. Remove and season with salt and pepper,

         13. Finish! Place the arugula in a bowl and drizzle with olive oil. Thinly cut the sweet potatoes and pepper. Spread a layer of guacamole on the tortillas. Top with sweet potatoes, poblano pepper, pickled shallot, dressed arugula, and cotija cheese. Squeeze juice from remaining limes on top!