Step 1

Preheat your oven to 425°F. Cut the sweet potatoes into small (about 1/2 inch) cubes. Toss with vegetable or avocado oil on a baking sheet, then add taco seasoning and toss until the sweet potatoes are evenly coated. Cook in the preheated oven for 20 minutes or until tender (you should be able to pierce them easily with a fork).

Step 2

Top each corn tostada with refried black beans and cheddar cheese and arrange on baking sheets. Bake at 425°F for 5-10 minutes, until the beans are warm and the cheese is melted.

Step 3

Make the avocado crema (optional). Add the crema ingredients to a food processor or blender and blend until smooth.

Step 4

Top the warmed tostadas with the cooked sweet potatoes and your desired toppings. We like ours with the avocado crema, crumbled cotija cheese, pickled jalapeños, and cubed fresh avocados.