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

Prep Time 20

Cook Time 1

Servings taquitos

Calories 166kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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

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.

Nutrition