From Food Network Magazine, October 2018
Photo from “Plated” (www.plated.com) which has a similar recipe.
Serves 4
3 sweet potatoes (about 1-1/4 lbs.), peeled & cut into 1-inch chunks Kosher salt and fresh ground pepper 1/4 small head red cabbage, shredded (about 1-1/2 cups) 3 tablespooons fresh lime juice (from about 2 limes) 2 cups chopped pineapple 1/4 cup fresh cilantro 2 cloves garlic 1 canned chipotle chile pepper in adobo, plus 1 to 2 teaspooons sauce from the can 1/2 teaspoon ground cumin 1 15-oz. can refried black beans 8 tostada shells 1/4 cup Mexican crema or sour cream
Put the sweet potatoes in a large skillet and add enough water to cover; season with salt and pepper. Bring to a boil; reduce heat to simmer and cook until tender, 20 to 25 minutes. Drain and return to skillet.
Meanwhile, mix the cabbage, 1 tablespoon lime juice and a pinch of salt in a small bowl; set aside. Toss 1 cup pineapple with the cilantro and 1 tablespoon lime juice in a small bowl; set aside. Puree the remaining 1 cup pineapple with 1 tablespoon lime juice, the garlic, chipotle and adobo sauce, cumin and 1/4 cup water in a blender until smooth. Stir the pineapple sauce into the sweet potatoes and cook over medium heat until warmed through, 3 to 4 minutes.
Put the black beans in a small saucepan, add 3 tablespoons water and warm over medium-high heat. Spread on the tostadas, then top with the sweet potatoes, pineapple salsa and cabbage. Drizzle with the crema.
