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Vegetarian Sweet Potato Taquitos
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These sweet potato taquitos are a crispy, flavorful twist on the classic taquito—perfect for holiday spreads, game-day snacking, or anytime you want a fun vegetarian appetizer. Roasted sweet potatoes are mashed with warm spices, rolled into corn tortillas, and fried until golden and crunchy, creating the perfect balance of creamy filling and crisp shell. They feel festive and fresh while still delivering all the comfort of a nostalgic Mexican-inspired bite. If you’re looking for another recipe featuring this root vegetable, try my whipped sweet potatoes with gorgonzola and walnuts recipe or add this easy chili loaded. baked sweet potato recipe to your weeknight rotation.
Why You’ll Love This Sweet Potato Taquitos Recipe
- Seasonal and satisfying – Perfect for fall or Thanksgiving, they highlight sweet potatoes in a fun, unexpected way.
- Easy to make ahead – The filling can be prepared in advance, making frying or reheating simple for entertaining.
- Crispy and creamy – Each bite balances a crisp tortilla shell with a smooth, lightly spiced filling.
Key Ingredients in This Recipe
- Sweet potato – Sweet potatoes are a nutritious root vegetable with bright orangey flesh and a naturally sweet flavor. I roast the sweet potatoes in this recipe to give them a slightly caramelized flavor. They are then mashed for the filling of the taquitos.
- Spices – A combination of cumin and coriander add warm earthy flavors that complements the roasted, caramelized sweet potatoes.
- Tortillas – Taquitos are made with small corn tortillas. I recommend warming the tortillas before filling them. This keeps them from cracking ad they are rolled.
- Guacamole – Serving the taquitos with a scoop of homemade guacamole adds a fresh element that contrasts the crispy taquitos well.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Warm your corn tortillas before rolling — either in the microwave wrapped in a damp towel or briefly in a dry skillet. Soft, warm tortillas are far less likely to crack, helping your taquitos stay tightly rolled and crisp evenly when fried or baked.
Swaps and Substitutions
- Sweet potatoes: You can swap in butternut squash, pumpkin purée, or even mashed russet potatoes for a similar creamy texture.
- Tortillas: Corn tortillas give the best crispness, but small flour tortillas can be used if you prefer a softer shell (flautas).
- Spices: If you want more heat, add a pinch of cayenne or diced jalapeño to the filling. For a smoky twist, try a little chipotle powder.
- Toppings: While I love topping with sour cream, guacamole and pomegranate seeds you can swap them for other toppings like hot sauce, avocado slices, or pico de gallo.
How to Make Sweet Potato Taquitos (Step-by-step)
Heat oven to 400°F (200ºC). Toss sweet potatoes in olive oil and turn out onto a baking sheet. Season with salt and pepper then bake for 45 minutes, until the sweet potatoes are soft and cooked through.
Remove from oven and add the sweet potatoes into a mixer with a paddle attachment. Turn on low until the potatoes are mashed. Season with cumin and coriander then set aside.
Heat oven to 200°F (93ºC). Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 375°F (190ºC). When the oil is hot, lay out the tortillas on a clean workspace and spread a heaping spoonful of the sweet potatoes down the middle of the tortilla. Roll the tortilla tightly around the filling and secure it with a toothpick.
Working in batches, fry the taquitos in the oil, turning once, until golden brown on all sides, about 4 minutes. Transfer to a wire rack set over a baking sheet to drain. While assembling and frying the other tortillas, place the cooked taquitos on a baking sheet and put in the oven to warm.
To serve, place the warm taquitos on a serving plate and spoon guacamole on the top the drizzle the sour cream over. Sprinkle with the queso fresco, pomegranate seeds and pumpkin seeds.
How to Sweet Potato Taquitos
- Serve the taquitos hot with guacamole, sour cream, and queso fresco for dipping and topping.
- Add a sprinkle of pomegranate seeds and pumpkin seeds for crunch and color.
- Pair with a simple cabbage slaw, Mexican rice, or black beans to round out the plate.
- Offer your favorite hot sauce on the side for guests who want extra heat.
How to Store Sweet Potato Taquitos
- Refrigerate: Store leftover taquitos in an airtight container for up to 3 days.
- Reheat: Warm in the oven or air fryer to restore crispiness (avoid microwaving—it softens the shells).
- Freeze: Freeze rolled but un-fried taquitos on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Bake or air fry directly from frozen until crisp and heated through.
FAQ – Frequently Asked Questions
Yes! Brush or spray the taquitos lightly with oil and bake at 425°F for about 15–20 minutes, turning halfway through, until golden and crispy.
I recommend using small corn tortillas; if they’re cracking when rolled, warm them briefly in the microwave or on a skillet to make them pliable. Fresh tortillas will work best.
Yes, assemble the taquitos up to a day ahead and refrigerate before frying or baking. They also reheat well in the oven for serving later with instructions above.
After frying, place them on a wire rack instead of paper towels to keep air circulating and prevent sogginess.
Top the taquitos with guacamole, sour cream, cilantro and some pomegranate seeds and pumpkin seeds for a colorful, seasonal twist.
Other Recipes to Try
If you enjoy this taquito recipe, I recommend checking out some of these Mexican-inspired favorites:
- Chicken Flautas with Mushroom and Roasted Corn
- Crispy Ground Beef Tacos
- Potato, Chorizo and Cheese Taquitos
Tried it? Loved it? Tweaked it? Leave a review for these sweet potato taquitos below and tell me how it went – I’m all ears (and always hungry).
Sweet Potato Taquitos
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Ingredients:
- 3 medium sweet potatoes, peeled and cut into 1" cubes (about 6 cups)
- 2 tablespoons extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ½ teaspoon cumin
- ½ teaspoon coriander
- 12 small yellow corn tortillas
- Vegetable oil, for frying, as needed
- ½ cup guacamole, for serving
- 2 tablespoons sour cream, for serving
- ¼ cup crumbled queso fresco, for serving
- 2 tablespoons pomegranate seeds, for serving
- 2 tablespoons pumpkin seeds, for serving
Instructions:
- Heat oven to 400°F (200ºC). Toss sweet potatoes in olive oil and turn out onto a baking sheet. Season with salt and pepper then bake for 45 minutes, until the sweet potatoes are soft and cooked through.
- Remove from oven and add the sweet potatoes into a mixer with a paddle attachment. Turn on low until the potatoes are mashed.
- Season with cumin and coriander then set aside.
- Heat oven to 200°F (93ºC). Fill a large pot with enough oil to reach 2" (5cm) up the side of the pan. Heat oil to 375°F (190ºC).
- When the oil is hot, lay out the tortillas on a clean workspace and spread a heaping spoonful of the sweet potatoes down the middle of the tortilla. Roll the tortilla tightly around the filling and secure it with a toothpick.
- Working in batches, fry the taquitos in the oil, turning once, until golden brown on all sides, about 4 minutes.
- Transfer to a wire rack set over a baking sheet to drain. While assembling and frying the other tortillas, place the cooked taquitos on a baking sheet and put in the oven to warm.
- To serve, place the warm taquitos on a serving plate and spoon guacamole on the top the drizzle the sour cream over. Sprinkle with the queso fresco, pomegranate seeds and pumpkin seeds.
Notes:
Nutrition:
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I made these one because your pictures of the presentation looks beautiful and two the ingredients sound delicious. I would have never thought to put these flavors together in one dish but I’m so glad you did! These taquitos are fantastic! I will be making them again for my husband and I and recommending the recipe.
YAY! Thank you so much for sharing Katie! I am so glad to hear you enjoyed the recipe.
Damn! I need these in my life right this very minute.
YAY!!! I wish I could overnight them to AL! xx