Sweet Potato Tostada

Seasoned with the sweet, smoky Cataluña spice mix these sweet potatoes have the warm and caramelized flavor of chorizo. Topped with creamy Shabazi Tahini sauce and garnished with pickled red cabbage and herbs, the tostadas can be a meal for 2 or multiplied to a make your own tostada/taco bar for a group.

Author

Helen Park

Servings

6 small tacos

Category

Appetizer

Main Course

Ingredients

• 1 large sweet potato, peeled and cut into 12 wedges
• 1 Tbsp Cataluña
• ½ tsp salt
• 2 Tbsp olive oil + some for brushing on tortillas
• 6 Small corn tortillas
• 1½ cup thinly shredded red cabbage, cut into 1-2” pieces
• ½ cup vinegar
• ½ tsp salt
• 1 tsp sugar
• 1 cup roughly chopped cilantro
• 2 scallions, sliced thinly on the bias
• 1 cup Shabazi Tahini Sauce
• 1 Persian cucumber, julienne
• 3 radishes, julienne
• 1 lime, cut into wedges

Directions

1. Dissolve the salt and sugar in the vinegar.
2. Mix in the cabbage and transfer to a clean jar or container (the cabbage should be submerged in the pickling liquid).
3. Cover and leave at room temperature overnight.
4. Store refrigerated the following day, up to 1 month.
5. Preheat oven to 400° F.
6. In a bowl, toss the sweet potato, Cataluña spices, salt and olive oil to coat evenly.
7. Bake on a tray in the oven for 15-20 minutes or until tender and crisped at the edges.
8. Lightly brush both sides of each tortilla and bake at 400F until crisped and golden brown on the edges. This only takes a few minutes, so keep an eye on them so they don’t burn, turning as needed.
9. For each tostada, place 2 potato wedges and top with a generous spoonful of Shabazi Tahini Sauce.  Add on the pickled cabbage, cucumber, radish, cilantro, and scallion. Serve with fresh lime wedges.