Sweet Potato Tostadas + Thai Pesto
So I went on a pirate ship today. You know, those tourist attractions aimed at kids? I had pretty low expectations but it was surprisingly fun and entertaining. Yes, we went back and fourth the same 50 meters the whole time, but it legit was enjoyable.
My parents live on a lagoon in Ocean City and the pirate ship does a loop around the lagoon a few times a day. One day we took the kids and decided hey… maybe we should see what this whole pirate thing is about. Turns out, pretending to be a pirate is pretttayy prettay fun.
Why was being a pirate that not my summer job in high school? Instead I chose to be a henna tattoo artist which is fun in theory, but then you have to spend summer days inside which is meh.
I caught so many shoplifters. There’s something about fake tongue rings that scream “steal me” to middle school girls. But that’s neither here nor there. What IS here are these crazy flavorful Sweet Potato Discs with Thai Pesto. Oh hayy (hair flip).
I’m addicted to Thai pesto. You know this. I took a break from it because I didn’t want you guys to be all like, “ok, girl, we get it.” So I backed off the whole Thai kick a weee widdle bitty bit. But I’m back baby. I held off as long and my buns of steal (aluminum foil?) can handle. And I made an appetizer.
Well, technically I ate basically this whole plate for lunch, so I am also labeling this a vegetarian dish. Totally legit. I’m also pretty sure this is vegan soo, you can make it for all your vegan friends. When I say all the things this little ditty is and isn’t (i.e. low carb, vegan, gluten free, grain free, dairy free) I’ve noticed people are always like “well I hope it isn’t taste free” with an eyeroll.
I get it, people like certain foods and certain tastes because that’s what’s comfortable to them. I never push the way I eat on anyone, because I think everyone has their own story and reasons behind their dietary choices. This blog is all about what works for me and my family, maybe it’ll work for you too, maybe you can incorporate a new recipe into your life, maybe you just like to read my ramble. Just do your own thing and don’t judge, you know? Preeeach sista. Say whaaaat.
P.S. I’ve been cooking up a storm to have posts and recipes for you guys during our big move. Yes this is the longest most drawn out move to ever happen in all of history. I did the research. But but but, I’m obsessed with the things coming your way. I am blowing up my mom’s kitchen in the process, hence why my pics have been looking a bit different. But anyway, I can’t wait to share all the goods.
But ok, let’s get to this super simple recipe. The flavors are unreal, like POW. Cut your sweet potato into 1/4 inch discs. I tossed mine with avocado oil, but extra virgin olive oil or melted coconut oil also works!
Lay them flat on a lined baking in a single layer and sprinkle them with sea salt. Roast for 15 minutes. Flip them and cook an additional 5 minutes.
While the sweet potatoes are cooking, make the pesto. Place the cashews, coconut oil, soy sauce, hot sauce, agave nectar, sesame oil, cilantro, and scallion in the food processor. Process for 10 seconds. Scrape down the sides using a rubber spatula, and process for an additional 5 – 10 seconds.
Important note: getting unsalted nuts is key. I was desperate and used roasted and salted nuts and they really made the pesto too salty. When the sweet potatoes are done roasting, spread a little bit of smashed avocado on each disc. Place a dollop of pesto on top of the avo spread. Sprinkle with chopped basil leaves!Print
These Sweet Potato Tostadas + Thai Pesto are the perfect snack or appetizer for your next get together! They’re loaded up with flavor and really fun to eat!
- 1 large sweet potato
- 2 tablespoons avocado oil
- 1/4 teaspoon sea salt
- 1 cup raw unsalted cashews
- 2 tablespoons refined coconut oil, melted
- 1 tablespoon tamari or soy sauce
- 1 tablespoon agave nectar or coconut nectar
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil
- 1 handful fresh cilantro (about 1/2 cup)
- 1 scallion, coarsely chopped
- 1 avocado, smashed with a fork
- 4 basil leaves (or a couple extra tablespoons of cilantro leaves), chopped
- Preheat oven to 400F.
- Cut your sweet potato into 1/4 inch discs.
- Tossed the sweet potato discs with avocado oil (extra virgin olive oil or coconut oil also works).
- Lay the discs flat on a lined baking sheet in a single layer and sprinkle them with sea salt.
- Roast for 15 minutes, then flip and cook an additional 5 minutes.
- While the sweet potatoes are cooking, make the pesto.
- Place the cashews, coconut oil, soy sauce, hot sauce, agave nectar, sesame oil, cilantro and scallion in your food processor.
- Process for 10 seconds.
- Scrape down the sides using a rubber spatula, and process for an additional 5 – 10 seconds.
- When the sweet potatoes are done roasting, spread a little bit of smashed avocado on each disc.
- Then, place a dollop of pesto on top of the avo spread.
- Sprinkle with chopped basil leaves!
- Important note: getting unsalted nuts is key. I was desperate and used roasted and salted nuts and they really made the pesto too salty.
- Serving Size: 8
Keywords: sweet potato, sweet potato toast, sweet potato toast recipe, sweet potato toast toppings, sweet potato tostadas, vegan tostadas, gluten free tostadas, thai pesto, thai sauce,
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