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° and place a rack in the center.
2. On a sheet pan, toss the sweet potato cubes and halved, seeded poblano with about half the olive oil, taco seasoning, a pinch of salt, and pepper. Roast until browned and tender, 22 to 24 minutes, stirring halfway. When cool enough to handle, slice the poblano into strips.
3. In a small pot, combine the sliced shallot, sugar, lime juice, and water. Bring to a boil, then remove from heat and let stand at least 10 minutes to quick-pickle; drain before using.
4. Mash the avocado in a bowl with half the cilantro. Season with a squeeze of lime juice, salt, and pepper to taste; set aside.
5. Lightly oil a sheet pan and arrange the tortillas. Bake until golden and crisp, 6 to 8 minutes, flipping once; bake 1 to 3 minutes more if needed.
6. Toss the arugula with a little of the remaining olive oil, a squeeze of lime, and a pinch of salt and pepper.
7. Spread each crisp tortilla with the guacamole, then top with roasted sweet potatoes, poblano strips, drained pickled shallot, arugula, remaining cilantro, and crumbled queso añejo or cotija. Serve immediately.