Sweet Potato Tostadas with Chipotle Lime Sour Cream
Yield
8-10 tostadas
Prep Time / Cook Time
/
Activity Guide
Bike Touring, Car Camping
Ingredients
8-10 tostada shells
1 1/2 pounds sweet potatoes
2 tablespoons butter or margarine
2 chipotles in adobo, or more to taste, finely chopped
salt and pepper, to taste
1 can kidney or black beans, drained and rinsed
1 head of romaine lettuce, chopped
radishes, sliced
cherry tomatoes, halved
1 avocado, chopped
1/2 cup sour cream
juice of one lime
Tools
Can opener
Medium bowl
Medium pot
Mixing spoon
Potato Masher
Method
Peel and chop the sweet potatoes. Place them in a pot and cover with water. Bring to a boil over medium high heat. Reduce heat and simmer until the potatoes are cooked through. Drain and mash. Alternately, you can wrap whole sweet potatoes in foil and cook them in your campfire. Add butter, one of the chipotles, and a generous pinch of salt and pepper to the mashed sweet potatoes. Taste and adjust seasonings.
To make the Chipotle Lime Sour Cream, combine sour cream, the other chipotle, and lime juice in a bowl and stir to combine. You may want to thin it out with a little water so that you can easily drizzle it over the top of your tostadas.
To assemble tostadas, spread a layer of the sweet potato mixture on each tostada shell. Top that with the beans and veggies and drizzle the Chipotle Lime Sour Cream over the top.
