Sweet Potato Taquitos

For Thanksgiving this year I decided to come up with a Southern California inspired dish with seasonal fall vegetables. For those of you who haven’t realized it, Thanksgiving is right around the corner. Okay, there is no corner – Thanksgiving is in less than a week. I don’t know when fall came and went, but to me it still feels like summer. I guess that is a lot easier to confuse since here in California temperatures have been in the 80’s with the occasional dip into the 70-degree range.

These sweet potato taquitos are a vegetarian alternative to taquitos typically loaded with meat.The texture of the creamy sweet potato filling with the crisp outside shell makes for a great vegetarian recipe.

Sweet Potato Taquitos with Pomegranate & Pumpkin Seeds

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.
• 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.

How to Make Sweet Potato Taquitos

1. Roast the sweet potatoes. 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.
2. Mash the sweet potatoes. Remove from oven and add the sweet potatoes into a mixer with a paddle attachment. Turn on low until the potatoes are mashed.
3. Season the potato filling. Season with cumin and coriander then set aside.
4. Heat oil. 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).
5. Assemble taquitos. 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.
6. Fry the taquitos. Working in batches, fry the flautas in the oil, turning once, until golden brown on all sides, about 4 minutes.
7. Continue with remaining taquitos. 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.
8. Assemble and serve. 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.

Other Recipes to Try

If you enjoy this taquito recipe, I recommend checking out some of these:

• Chicken Flautas with Mushroom and Roasted Corn
• Crispy Ground Beef Tacos
• Potato, Chorizo and Cheese Taquitos

Sweet Potato Taquitos

Print Pin

Prep Time 20 minutes mins

Cook Time 1 hour hr

Serves 12 taquitos

US Customary – Metric

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

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.

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