Spiced Sweet Potato & Poblano Tostadas

Ingredients

• Sweet potato

  Raw, unprepared

  2 cup, cubes or 266g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Lime juice

  Raw

  1 lime yields or 44g

• Water

  Plain, clean water

  4 tbsp or 59g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Tortillas

  Ready-to-bake or -fry, corn

  4 tortilla or 96g

• Arugula

  Raw

  1 cup or 20g

• Mexican cheese

  Queso anejo

  1 oz or 28g

Directions

1. Preheat the oven to 475°F.
2. On a sheet pan, toss the cubed sweet potato, halved poblano, half of the olive oil, taco seasoning, salt, and pepper. Roast until browned and tender, 22 to 24 minutes, flipping halfway. When cool enough to handle, slice the roasted poblano into strips.
3. In a small pot, combine the thinly sliced shallot, sugar, lime juice, and the water. Bring to a boil, then remove from heat and let stand at least 10 minutes to quick-pickle.
4. Scoop the avocado into a bowl and mash with half the cilantro. Season with lime juice, salt, and pepper to taste.
5. Lightly oil a sheet pan and arrange the tortillas. Bake until golden and crisp, 6 to 8 minutes, flipping once and baking 1 to 3 minutes more as needed.
6. Toss the arugula with half of the remaining olive oil, a squeeze of lime, and a pinch of salt and pepper.
7. Spread each tostada with guacamole and top with sweet potatoes, poblano strips, drained pickled shallot, arugula, remaining cilantro, and crumbled queso añejo or cotija.