Sweet Potato Tostadas with Cilantro Queso Fresco Sauce

I was craving tacos this week, but it didn’t make sense to make them with Zach away because I would never have been able to eat them all by myself. While I was contemplating the idea of making them, I decided tostadas would be more fun. We have never actually made them, but we’ve made tacos plenty of times. It’s usually our go-to when we don’t know what else to make. So when Zach got home we decided we would make a sweet potato concoction to top our tostadas with. In the end, they were perfect. Sweet potatoes, chicken and avocado all nestled atop a cilantro, lime queso fresco sauce were the basis of this dish. Despite the cheese and mayo, this was probably one of the lightest recipes we’ve ever made!

Queso fresco is traditional in many Mexican dishes and can be found just about anywhere, especially in the western and southern states. It is a creamy cheese with almost a feta-like consistency. It’s pretty much a staple in the area we live in and can find it just about anywhere. I think that those of you in the Northeast may have the most trouble finding it, but I’m sure any big box or specialty grocery store will have it. We made a delicious sauce with the queso fresco, combining mayo, cilantro, jalapeño, garlic and lime. It is a bit spicy though, so the sauce would be fine if you deleted the jalapeño. We just love spicy =).

The queso fresco makes the dish.

So much cilantro!

What makes these tostadas so special is that they can be made for just about anyone. What I mean is that it’s great for a weeknight dinner option, or great if you are entertaining. They make a fantastic finger food and they are super easy to prepare. If you are looking for a dish to impress your friends with, this may be one of your best bets. It looks a lot harder than it is to make, and you get great flavors in the end. Not to mention that it is an extremely inexpensive recipe, which makes things all the better! I’m thinking this may become a superbowl favorite in our house. We haven’t quite decided on that one yet.


We may have mentioned before that IPAs go great with Mexican food, and this pairing will be no different. You can’t really go any other way. You don’t want anything too heavy as in a porter or a stout, but you don’t want to go as light as maybe a pale ale. You really want something robust with flavor that’s not going to kill your palate. I say go simple on this one and pair with Stone’s IPA. Anyone, anywhere should be able to get this brew because I think they are actually distributing it to the moon. It’s flowery and bitter and perfect with these tostadas. If perhaps you do live on Mars and can’t get this beer, try something that you can find in your area, but make sure it is an American-style IPA. There is a difference folks.

Try an IPA with this dish!

This week we are focusing on superbowl favorites and I’ve been waiting for this week for a while! Can’t wait to share some of the fabulous ideas we’ve come up with that will make your superbowl party the best in town. Enjoy your Saturday everyone!


Here is the way I assembled the tostadas, step by step:

Step 1

Step 2

Step 3