Step 1
Make the slaw: In a small bowl whisk the vinegar and lime juice. Drizzle in the olive oil, whisking continuously. Add shredded cabbage, cilantro, and salt and pepper and toss to combine. Chill in your fridge while you prepare the sweet potatoes.

Step 2
Melt the butter in a large saucepan set over medium-high heat. Add diced sweet potato to the saucepan and stir. Saute the sweet potatoes in butter just until they begin to soften, about 7 minutes. 

Step 3
Add in a bay leaf, the milk and 1 teaspoon salt and bring to a boil. Boil for 5 minutes, then reduce heat to medium. Let potatoes simmer until very soft and tender, about 15-20 minutes.

Step 4
While the sweet potatoes are cooking, add the drained black beans to a small saucepan with the remaining 1 tablespoon butter. Season with the remaining salt, 1 teaspoon ground black pepper and garlic powder, or just season to taste. Mash some of the beans using the back of a spoon and heat beans through, about 5 minutes.

Step 5
Remove bay leaf from the sweet potatoes and drain most of the milk. Mash sweet potatoes and season with the remaining ground black pepper and more salt, if needed. Let cool just slightly before plating on the tostada.

Step 6
Spread about ¼ cup mashed sweet potato on the tostada, then top with a big spoonful of the black beans, and pile on the slaw.

Step 7
You can top the tostadas anyway you please, but crunchy slightly acidic slaw, salty cotija cheese, and creamy avocado slices make for a delicious bite.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Taste test as you go
• Have fun in the kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Teresa Finney is a recipe writer living in Atlanta with a passion for gardening and good food. Check out Teresa’s Twitter page for more recipes, food inspiration, and more!