These Sweet Potato Tostadas are made using sweet potato as the base, and they’re so delicious. They’re naturally gluten-free and perfect for dinner.
I’ve made tostadas with sweet potatoes, but these are actual Sweet Potato Tostadas! Instead of using crispy corn tortillas as the tostada base, I used thinly sliced sweet potatoes that I baked until tender.
You can really top these sweet potato tostadas with anything you like, but I decided to go with simplicity and just used black refried beans, cheese, and some pico de gallo.
Have you ever made the sweet potato toast you make in the toaster? I’ve never tried it myself, but instead of baking the sweet potatoes, you could use that method! It would help cut out some fat from the oil, too. I tend to roast everything, though. 🙂
Why Your Body Will Love These Tostadas
- Nutrient Rich – Sweet potatoes are high in potassium and magnesium, but they’re also packed with notable amounts of fiber and vitamins A, C, and B6. These nutrients help build immunity and reduce inflammation, among many other benefits.
- Fiber – Beans offer an abundance of fiber, which benefits the digestive system, helps fill us up, and keeps our bodies feeling full for longer.
- Heart health – The potassium and magnesium in sweet potatoes help reduce blood pressure and stroke risks and can help lower cholesterol. They’re high in antioxidants and Vitamin A, which supports both the immune system and eye health.
Sweet Potato Tostada Recipe Ingredients
- Sweet potato – I used 2–3 medium sweet potatoes. You want to make sure they are uniform in shape so you can slice them evenly.
- Beans – This recipe calls for refried beans; I like using black.
- Cheese – Shredded cheese, vegan or regular.
- Olive oil
- Salt and pepper
- Optional toppings – Avocado, salsa, tomatoes, cilantro, onion.
How To Make Sweet Potato Tostadas
These Sweet Potato Tostadas are great for lunch or dinner. I even enjoyed them cold the next day. They’d go great with a big salad or some chips and guacamole.
- Preheat the oven to 375 degrees F. You can peel the sweet potatoes before slicing, but it’s not necessary. Carefully slice them lengthwise into thin slices. You want them to all be the same thickness so they take the same amount of time to roast. They should be about 1/4-inch thick.
- Lay sweet potato slices on a large sheet pan. Brush each side with a small amount of olive oil and season with salt and pepper. Bake sweet potatoes until fork tender, 25-30 minutes, flipping once.
- Turn the oven to 400 degrees F. Spread about 1/4 cup refried beans onto each sweet potato and top with 1-2 Tablespoons shredded cheese. Bake tostadas until the cheese is melted, about 10 minutes.
- Enjoy while warm, and top with your favorite toppings.
Recipe Tips for Sweet Potato Tostadas
- You can top them with any kind of toppings you like.
- Sweet potato tostadas can be made up to 2 days before and reheated in the oven.
- Vegan cheese can be substituted for regular cheese.
Looking For More Vegetarian Sweet Potato Dishes?
Curry Lentil Wraps with Roasted Sweet Potato
Roasted Sweet Potato and Broccoli with Curry Tahini Sauce
Sweet Potato Quinoa Bowls with Green Chile Tahini Sauce
Roasted Cauliflower and Sweet Potato Bowls with Curry Tahini Sauce
Sheet-Pan Sweet Potato Black Bean Fajitas
Sheet-Pan Sweet Potato Black Bean Fajitas
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Sweet Potato Tostadas
- Total Time: 55 minutes
- Yield: 6-8 1x
Description
These Sweet Potato Tostadas use sweet potato as the base instead of tortillas and taste so good!
Ingredients
- 2–3 medium sweet potatoes, you want to make sure they are uniform in shape so you can slice them evenly.
- 3 teaspoons olive oil
- Salt and pepper
- Refried beans, I like to use black refried beans
- Shredded cheese, vegan or regular
- Optional toppings: avocado, salsa, tomatoes, cilantro, onion
Instructions
- Pre-heat oven to 375 degrees F. If you like you can peel the sweet potatoes before slicing but it’s not needed. Carefully slice sweet potatoes, lengthwise, into thin slices. You want them to all be the same thickness so they take the same amount of time to roast. They should be about 1/4 an inch thick.
- Lay sweet potato slices on a large sheet pan and brush each side with a small amount of olive oil and season with salt and pepper. Bake sweet potatoes until fork tender, 25-30 minutes, flipping once.
- Turn oven up to 400 degrees F. Spread about 1/4 cup refried beans onto each sweet potato and top with 1-2 tablespoons shredded cheese. Bake tostadas until cheese is melted, about 10 minutes.
- Enjoy while warm and top with your favorite toppings.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner, Vegetarian, Gluten Free
- Method: Oven
- Cuisine: Mexican
Love this as a dinner idea! I make Mexican kinda meals so often when I want something veggie-packed and not all that time consuming.
Thanks, Nicole! I love how easy Mexican meals are too!
What a good idea! Thank you!
Here’s a link to the idea for toasting sweet potato slices in your toaster. This link shows sweet fruity toppings, but I’ve been making savory ones instead using chickpeas and vegetables, and of course the black bean tostadas here are great. Almost anything would work! The sweet potato slices are so good toasted and no oil is needed. https://neuroticmommy.com/2017/04/05/sweet-potatoes-are-the-new-toast-5-ways/
Awesome! Thanks for sharing that!