Oriental Sweet Potatoes

I can’t remember the last time I’ve been so excited about a potato, at least one that didn’t involve a lot of cheese and heavy cream. But these Oriental Sweet Potatoes that I only recently noticed at the market are very special, somewhere between a potato, sweet potato, eggplant, and a chestnut. Bake it, mash it, boil it, grate it…it doesn’t matter…you’ve got to try it.

For these sweet potato and black bean tostadas cube a potato, boil in salted water for five minutes, drain, then sauté along with a chopped onion for about ten minutes over medium heat. Add some black beans, a sliced jalapeno, and a little bit of chopped kale. Leave on the heat for another five minutes, salt and pepper to taste, then spoon onto crispy tortillas and top with some cilantro and your favorite salsa. Works just as well for tacos or burritos.