** Hi Guys, Something fun and exciting and New today! I am at home dying of the flu, and thank GOD my lovely friend Kate swooped in to save me and feed you! Her blog is one of my favorites (I cannot get over her amazing Latin-inspired recipes- they are just so freaking good) and she is hilarious. Enjoy for yourself over at HolaJalapeno! and below 🙂 I will be back in another day or two when the Nyquil has worn off 🙂

 

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Hi Everyone! My name is Kate and I am the voice behind ¡Hola! Jalapeño (holajalapeno.com), my Latin-inspired food blog. I am beyond thrilled to be here in this beautiful space sharing a recipe with you.

Heather and I first met a few years back and I was immediately intimidated. She is tall and gorgeous and immaculately put together, but the moment she spoke I knew we’d be friends. She has a wicked sense of humor, is so completely down to earth, and exudes joy like you’ve never known. She is one of the most generous souls I know so I wanted to come up with something really fantastic that is allergen-free, crazy delicious, and easy enough to pull together on a weeknight.

Spicy Cinnamon-Spiked Sweet Potato

One of my favorite simple dinners are tostadas. The ingredients are basic but the options are endless. I like to keep a package of tostada shells and a can of refried beans on hand for when the mood strikes and then all I need to do is either slice some steak, shred some chicken, or in this case roast some sweet potatoes to put on top.

Spicy Sweet Potato Tostadas

The cinnamon and chile on these sweet potatoes are one of my favorite spice mixtures for root vegetables; neither one is over-powering and they lend such a unique profile to everything from parsnips to rutabaga— seriously try it. The little impromptu slaw on top is completely optional but it adds some crunch and freshness that is lovely with the fluffy sweet potatoes. Also, if you are a spice junkie like my husband, don’t forget the hot sauce.

Spicy Cinnamon-Spiked Sweet Potato Tostadas

 

Recipe: Spicy Cinnamon-Spiked Sweet Potato Tostadas

Ingredients

  • 2 large sweet potatoes, peeled and cut into 8-10 wedges, each
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground arbol chile
  • ½ teaspoon ground cinnamon
  • 1 package gluten-free tostada shells
  • 1 (15-ounce) can gluten-free, vegan refried beans, warmed
  • To garnish:
  • Shredded green cabbage
  • Thinly sliced red onion
  • Cilantro leaves
  • Lime wedges
  • Thinly sliced radishes
  • Hot sauce

Instructions

  1. Heat oven to 425°F. Combine sweet potatoes, olive oil, salt, arbol chile, and cinnamon on a baking sheet. Toss to combine then spread in an even layer on the baking sheet.
  2. Roast until tender, about 20 minutes.
  3. Spread a spoonful of the warmed refried beans on the tostada shell. Top with a few sweet potato wedges, some shredded cabbage, a few red onion slices, cilantro, radishes, and squeeze a lime wedge over the top. Drizzle some hot sauce on if desired.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Print Recipe  
Categorized: Dinner, Tacos
Tagged: , ,

** Hi Guys, Something fun and exciting and New today! I am at home dying of the flu, and thank GOD my lovely friend Kate swooped in to save me and feed you! Her blog is one of my favorites (I cannot get over her amazing Latin-inspired recipes- they are just so freaking good) and she is hilarious. Enjoy for yourself over at HolaJalapeno! and below 🙂 I will be back in another day or two when the Nyquil has worn off 🙂

 

************************************************************************************************************

 

Hi Everyone! My name is Kate and I am the voice behind ¡Hola! Jalapeño (holajalapeno.com), my Latin-inspired food blog. I am beyond thrilled to be here in this beautiful space sharing a recipe with you.

Heather and I first met a few years back and I was immediately intimidated. She is tall and gorgeous and immaculately put together, but the moment she spoke I knew we’d be friends. She has a wicked sense of humor, is so completely down to earth, and exudes joy like you’ve never known. She is one of the most generous souls I know so I wanted to come up with something really fantastic that is allergen-free, crazy delicious, and easy enough to pull together on a weeknight.

Spicy Cinnamon-Spiked Sweet Potato

One of my favorite simple dinners are tostadas. The ingredients are basic but the options are endless. I like to keep a package of tostada shells and a can of refried beans on hand for when the mood strikes and then all I need to do is either slice some steak, shred some chicken, or in this case roast some sweet potatoes to put on top.

Spicy Sweet Potato Tostadas

The cinnamon and chile on these sweet potatoes are one of my favorite spice mixtures for root vegetables; neither one is over-powering and they lend such a unique profile to everything from parsnips to rutabaga— seriously try it. The little impromptu slaw on top is completely optional but it adds some crunch and freshness that is lovely with the fluffy sweet potatoes. Also, if you are a spice junkie like my husband, don’t forget the hot sauce.

Spicy Cinnamon-Spiked Sweet Potato Tostadas

 

Recipe: Spicy Cinnamon-Spiked Sweet Potato Tostadas

Ingredients

  • 2 large sweet potatoes, peeled and cut into 8-10 wedges, each
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground arbol chile
  • ½ teaspoon ground cinnamon
  • 1 package gluten-free tostada shells
  • 1 (15-ounce) can gluten-free, vegan refried beans, warmed
  • To garnish:
  • Shredded green cabbage
  • Thinly sliced red onion
  • Cilantro leaves
  • Lime wedges
  • Thinly sliced radishes
  • Hot sauce

Instructions

  1. Heat oven to 425°F. Combine sweet potatoes, olive oil, salt, arbol chile, and cinnamon on a baking sheet. Toss to combine then spread in an even layer on the baking sheet.
  2. Roast until tender, about 20 minutes.
  3. Spread a spoonful of the warmed refried beans on the tostada shell. Top with a few sweet potato wedges, some shredded cabbage, a few red onion slices, cilantro, radishes, and squeeze a lime wedge over the top. Drizzle some hot sauce on if desired.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)