Spiced Sweet Potatoes Ultimate Tostada

Happy Cinco de Mayo!

As promised, here is the full recipe for these Spiced Sweet Potatoes {Savory Waffle} Ultimate Tostadas! This is a continuation to Friday’s post, where I shared the recipe for these Gluten Free Savory Cornbread Waffles. I mentioned last week that while we were in Seattle last year we ate at Nero Belgian Waffle Bar {so good}, which largely contributed to the inspired behind these savory waffles. However, the other inspiration came when contemplating an alternative base for a scrumptious tostada outside of the typical corn tortilla.

Don’t get me wrong, I like corn tortillas. While I once was a flour tortilla snob, after these Spaghetti Squash Tacos and  Chilaquiles, I’ve seen the error of my ways. I now know that corn tortillas just have to be toasted a bit, and then they’re suddenly and perfectly equal parts crispy, soft and chewy!

But when looking to make the ultimate tostada, I wanted to find something a bit more unique to house my favorite Mexican fixings. Thus my head began stirring until eventually I became fixated on the savory waffle I had in Vancouver and the possibility of baking the veggies into the actual batter. These are the sort of things that keep me up at night. “What veggies can I put into the batter?” “What should the base consist of?” “What if it doesn’t hold together?” Lame, I know.

Little did I know that savory waffles and baking veggies or other items into the batter was done long ago and surely, old news. As I searched the web a bit to see if I was on the right track, with all those ideas spinning in my head, I quickly discovered dozens of savory waffles. Anyway, I picked out my favorite ingredients in which I thought would pair nicely to make this savory waffle {and ultimate base}, then began thinking back to my tostada and what the perfect tostada would entail, at least for my personal taste buds.

Anyone who’s known me more than a week, probably knows of my love for sweet potatoes. And since, in my mind, chili pepper combined with a little cumin and Turmeric perfectly contrasts, yet complements the natural sweetness of sweet potatoes, it seemed instinctive that they would be the ideal vegetarian “meat” for these tostadas.

And of course I couldn’t make {or eat} a Mexican inspired dish without avocado, that’s like eating PB&J only without the Peanut Butter. SO, on came the avocado, and the other items just seemed to naturally find their way to the plate.

In the end, the result was delicious. The tostada was exactly what I was hoping for, the savory waffle was hearty, dense {in a good way}, yet contained traces of cheddar cheese, onions and cilantro. Then the avocado with chipotle pepper was the perfect spread to add some flavor with just a bit of a kick, while the spiced and roasted sweet potatoes were a lovely addition that complemented the waffle without detracting from it.

And the best part? It’s all Gluten and Grain Free, not to mention Vegetarian and loaded with some key nutritional benefits from the roasted veggies, coconut oil and avocado. So, if you haven’t picked out your recipe for dinner tonight to celebrate Cinco de Mayo, it’s not too late to make this Spiced Sweet Potatoes Ultimate Tostadas.

Chao!

Print Recipe

5 from 1 vote

Spiced Sweet Potatoes Ultimate Tostada

These Spiced Sweet Potatoes Ultimate Tostadas are not your every day tostadas, but rather hearty savory waffles, topped w/your favorite Mexican flavors!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Lunch/Dinner

Cuisine: Mexican

Keyword: spicy, sweet potatoes, tostada

Servings: 2 -4

Calories: 423kcal

Author: Kaylee Pauley

Ingredients

• 1 recipe Gluten Free Savory Cornbread Waffles
• SPICED SWEET POTATOES:
• 2 small-medium sweet potatoes diced
• 1/2 sweet onion diced
• 1/2 tbsp coconut oil melted
• 1/2 tbsp chili powder
• 1 tsp cumin
• 1 tsp Turmeric
• 1/2 tsp black pepper
• 1/4 tsp sea salt
• AVOCADO SPREAD:
• 1 ripe avocado
• 1/2 chipotle pepper in adobe sauce minced (more if desired)
• 1 tbsp favorite salsa
• TOPPINGS:
• 1/4 cup sour cream
• 1/4 cup salsa
• 1 ounce feta cheese crumbled
• 4-6 cherry tomatoes chopped
• 2 tbsp cilantro or more if desired

Instructions

• Follow directions for Gluten-Free Savory Cornbread Waffles here, meanwhile preheat oven to 400 degrees.
• Add diced sweet potatoes and onions into large bowl, drizzle with melted coconut oil, then sprinkle with chili pepper, cumin, turmeric, salt and pepper and toss to coat evenly.
• Spread seasoned sweet potatoes and onions onto baking sheet, single layer, and bake for 10 minutes, flip and bake additional 7-10 minutes or until potatoes are soft and cooked.
• While potatoes are cooking, mash avocado in bowl with minced chipotle pepper and salsa, stir to combine. Do not worry about making avocado overly smooth.
• Once savory waffles are ready, add to individual plates, cover with half avocado spread, then layer with sour cream and salsa.
• Add the cooked sweet potato and onions over salsa, then top with other desired toppings. I used cherry tomatoes, feta cheese and cilantro. Eat!

Notes

The serve quantity is listed as 2-4, as the recipe makes two large waffles with toppings and the serving will depend on how hunger you are. This could easily serve 4 with a side of chips or beans.
Nutrition info is based on 1/4 recipe, or 1/2 waffle with toppings. Info will vary based on your choice of toppings.

Nutrition

Serving: 1g | Calories: 423kcal | Carbohydrates: 49g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 109mg | Sodium: 926mg | Fiber: 9g | Sugar: 11g