Monday, November 8, 2010

Dr. Cow Climbs Mount Tostada

Spicy Sweet Potato Tostada

It's been a real trip finding delicious ways to enjoy my limited supply of Dr. Cow's Tree Nut Cheese, and it's not over yet! Last night, in an attempt to use up some farmers market veggies beginning to look sad in my fridge, I adopted a pile-on strategy that resulted in some sweet yet spicy tostadas I have already wholly consumed. Aged macadamia beats queso fresco any day in my book.

Spicy Sweet Potato Tostadas
serves 6

6 corn tortillas (I used sprouted all-corn ones)
2 medium sweet potatoes, peeled and chopped
2 poblano peppers, cored and sliced
1 red bell pepper, cored and sliced
1/2 large sweet onion, sliced
your favorite enchilada sauce (love the one from the Hot Damn & Hell Yeah cookzine)
1 tablespoon olive oil
1 tablespoon Ancho chili powder
1/4 teaspoon sea salt

Preheat oven to 400 degrees. Bring a pot of water to a rolling boil and drop in the sweet potatoes. Leave these to boil for about 20 minutes, until you can easily pierce them with a fork. Meanwhile, heat the olive oil in a large saute pan, then toss in the poblano, bell pepper and onions. Cook until softened and set aside. Mash the sweet potatoes well, mixing in the chili powder and salt.

Prepare your enchilada sauce, if you don't have it ready, while toasting the tortillas for 5-7 minutes in the oven. Then begin assmebling! Smooth a scoop of the sweet potato mash onto each crispy tortilla. Load on the peppers and onions, drizzle with enchilada sauce, crumble on or melt some cheeze of your choice on top, and DEVOUR.

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