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Sweet Potato and Corn Tostadas

Wednesday, October 14, 2015

Courtesy of:  Beth Knorr

A great family meal!

3-4 medium sweet potatoes, peeled and diced
6 ears sweet corn, cut off the cobb
2 poblano peppers
1/2 head lettuce, shredded
Smoked Gouda, grated
Sour cream or creme fraiche (optional)
Olive oil
Salt & Pepper
1 package corn tortillas

Roast the poblano peppers directly over a flame or in the broiler until skin is blackened all over.  Place in bowl and cover with a towel until cool enough to handle.  Peel off the skin, remove seeds, and dice.

Lightly brush both sides of the corn tortillas with olive oil and place under broiler, flipping occasionally, until crispy.  Set aside.

Meanwhile, steam the sweet potatoes.  Place into a large bowl and set aside.  Sautee corn in a bit of olive oil until cooked through.  Add to sweet potatoes.  Add roasted & chopped poblanos.  Toss mixture with a bit of olive oil, salt and pepper to taste.

Top each corn tortilla with the sweet potato mixture and sprinkle with smoked Gouda. Broil to melt the cheese (or not, if you prefer).  Top with shredded lettuce and serve with salsa and/or sour cream.

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