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Roasted Sweet Potato Tostadas with Mango Avocado Salsa

Carolyn Hodges is a culinary dietitian and creator of The Dinner Shift, a judgement-free, shame-free, food rule-free website dedicated to helping busy parents get dinner on the table after the weekday grind. When she’s not creating content for her own site, grocery shopping or washing a million dishes, Carolyn teaches nutrition and develops and photographs recipes and writes nutrition-related content for clients. Carolyn happily calls Cleveland home with her husband, Kyle, and their two boys, Caleb and Ezra (who don’t yet love kale, but she remains optimistic). We sent Carolyn this week's PIP box to see how she would transform our "ugly" produce into a beautiful and yummy dish that even Caleb and Ezra would devour. Here's what she created!

Hi! It's Carolyn and I'm so excited to be this week's PIP Guest Recipe Developer! This week’s PIP box features all the key players for a show-stopping game day dinner. Whether you’re a diehard fan or just in it for the half-time show and snacks (hi, that’s me), this recipe for Roasted Sweet Potato Tostadas with Mango Avocado Salsa is a crowd pleaser and perfect for Super Bowl Sunday.

To start, I’m jazzing up this week’s sweet potatoes with spices and layering them atop crunchy tostada shells with canned refried black beans. Next, I’m making good use of the avocado, cucumber, mango and orange – perfect ingredients for a bright and fresh salsa – to top things off.

Give the sweet potatoes a good scrub but don’t peel them – the skin contains a slew of nutrients, phytochemicals and fiber. Cutting them into small 1/2-inch cubes will cut down on roasting time. While the sweet potatoes roast, you can toss together the salsa ingredients. We’re dressing the salsa with fresh orange juice and lime juice for the perfect pop of sweet-tangy citrus and a dash of cayenne to heat things up (feel free to omit to keep things mild).

This recipe is easily doubled (or tripled) for a crowd. Keep the components separate and allow everyone to build their own tostadas. Feel free to add any of your favorite Tex-Mex ingredients to the spread, like shredded cheese, sour cream, or seasoned beef or chicken. However you spin it, this one’s a winner.

Roasted Sweet Potato Tostadas with Mango Avocado Salsa

Prep time: 15 min.

Cook time: 20 min.

Total time: 35 min.

Serves: 4


For the roasted sweet potatoes:

2 large Perfectly Imperfect sweet potatoes, scrubbed and cut into ½-inch cubes

2 Tablespoons avocado or olive oil

1 ½ teaspoons chili powder

½ teaspoon ground cumin

½ teaspoon garlic powder

sea salt to taste

For the salsa:

1 Perfectly Imperfect mango, peeled and finely chopped

½ Perfectly Imperfect cucumber, finely chopped

½ Perfectly Imperfect avocado, finely chopped

1 small Perfectly Imperfect onion, finely chopped

⅓ cup finely chopped cilantro

1 Perfectly Imperfect orange, juiced

½ - 1 lime, juiced

1 Tablespoon avocado or olive oil

¼-½ teaspoon sea salt

Dash cayenne pepper (optional)

To serve:

14.5 ounce can refried black beans, warmed

12 corn tostada shells

Perfectly Imperfect cabbage, shredded

Perfectly Imperfect radishes, thinly sliced

Lime wedges


Preheat oven to 425 degrees. Line a sheet pan with parchment paper. On the sheet pan toss together the cubed sweet potatoes, oil and spices; salt to taste. Transfer pan to preheated oven and roast sweet potatoes for 20-25 minutes, or until fork tender.

While the sweet potatoes roast, prepare the salsa. In a large bowl toss together the salsa ingredients (mango through salt to taste). Add cayenne pepper if desired.

To serve, top each tostada shell with two tablespoons warmed refried black beans and spread to cover using the back of a spoon. Top with roasted sweet potatoes, salsa, shredded cabbage and sliced radishes. Serve with a lime wedge.

A huge thank you to Carolyn for inspiring us to get creative in the kitchen and for reminding us that delicious weeknight dinners don't have to be time-consuming. Find more of Carolyn's easy weeknight recipes and more tips for feeding a family after 5 p.m. on Instagram @thedinnershift. And sign up for free weeknight meal plans on her website www.thedinnershift.com.

We hope you'll try Carolyn's recipe. Don't forget to show us what you're cooking up in your own kitchen by tagging us @perfectlyimperfectproduce.com on Instagram and Facebook. If you'd like to see your own recipe featured here on our blog, email us at Ashley@perfectlyimperfectproduce.com.

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