Sweet Potato Taquitos

For Thanksgiving this year I decided to come up with a Southern California inspired dish with seasonal fall vegetables. These sweet potato taquitos are a vegetarian alternative to taquitos typically loaded with meat.

Course Appetizer

Cuisine Mexican

Keyword avocado, corn tortilla, guacamole, pomegranate, pumpkin seeds, taquito, tortilla

Prep Time 20

Cook Time 1

Servings taquitos

Calories 166kcal

Ingredients

3 medium sweet potatoes, peeled and cut into 1-inch cubes, about 6 cups
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
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

US Customary - Metric

Instructions

Heat oven to 400°F. 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 flautas in the oil, turning once, until golden brown on all sides, about 4 minutes.
Transfer to a paper towel lined plate 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.

Nutrition