I must preface this *very special* first post by saying I am not a fan of Blue Apron. However, the first and ONLY Blue Apron meal I have ever liked (and several have been prepared for me, and once prepared by myself) was Sweet Potato Tostadas. My dear friend, Katy, invited me over for dins one night and whipped these up from a Blue Apron meal and we both swooned hard. We are both very obsessed with health and fitness and this dish has become a beloved staple in our repertoires. It is easy to make, healthy, and a delicious alternative to meat. Hopefully, you will enjoy it as much as we do.
Since Katy made this dish for me, I made the recipe up from taste memory, which thanks to the sweet baby j is one of my gifts in life. Also, this recipe calls for extra guacamole because I always end up sneaking into the kitchen for a midnight snack and I imagine you will, too.
Jammed to while cooking: Cranes in the Sky, Solange on repeat
Serves 2, with leftovers:
2 medium sweet potatoes
Baked corn tostadas, such as Charras brand (found in the international section of your grocery store)
2 ripe avocados
1/4 cup feta cheese, crumbled
2 cups arugula
1/2 cup fresh cilantro leaves
1 green onion, sliced
2 garlic cloves, minced
1 tbsp. + smidge of olive oil
1 1/2 tsp. chili powder
1 tsp. + pinch of kosher salt
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
freshly cracked pepper to taste
Preheat oven to 400 degrees F.
Scrub sweet potatoes, cut ends off, and peel in a striped fashion, leaving bits of the skin on. Cut in half, lengthwise, then cut into 1/2 inch slices. Depending on the size of the sweet potato, you may need to cut the slices in half, lengthwise again. Most importantly, try to make all of the pieces similar in size, so as to cook evenly.
In a large bowl, place sweet potato slices and drizzle with 1 tbsp. olive oil. In a ramiken, whisk together the chili powder, kosher salt (it’s important to use kosher salt when called for specifically), smoked paprika, cayenne pepper, and freshly cracked pepper, then sprinkle over the sweet potato slices and stir to combine.
Rub a paper towel drenched with a smidge of olive oil on a large baking sheet. PS I partake in enough environmentally damaging aerosol spray can usage via dry shampoo, resulting in massive guilt (but DRY SHAMPOO, am I right?!), to ever use cooking spray – so it’s easy peasy to just dab a bit of oil onto a paper towel and rub onto whatever surface needs “greasing.” Spread sweet potato slices onto baking sheet in a single layer, to ensure even cooking. Bake for 15 minutes then turn slices over with tongs and bake for 10-15 more minutes, until tender.
While sweet potatoes are baking, slice both avocados in half, lengthwise and scoop into medium bowl with spoon. Squeeze juice of half a lime into bowl, cutting remaining half of lime into wedges for garnish. Mince garlic with grater or garlic press and add to bowl with a pinch of salt and 1/4 cup torn cilantro leaves. Mix together with a spoon. If your guacamole is not mixing together easily with a spoon, your avocados are not ripe enough which means you are impatient, but we love you anyway! In this case, you may use a potato masher to speed up nature’s process.
Thinly slice one green onion and set aside with the lime wedges, plus remaining 1/2 cup cilantro leaves for assembly.
Once sweet potatoes are out of the oven, you are ready to plate! Serve each guest two tostadas with a generous spoonful of guacamole followed by a big handful of arugula. Next, place 5 to 6 sweet potato slices onto the tostada and sprinkle with cilantro leaves, green onions, and feta cheese. Add freshly cracked black pepper to top of the tostadas and garnish with a lime wedge.
PPS If I had children, and they were not yet sophisticated enough to want to eat “sweet potato tostadas” I would call this dish “french fry tacos” – which sounds awesome, if you have a 6 year old brain!