Sweet Potato Flautas with Pomegranate & Pumpkin Seeds
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. For Thanksgiving this year I decided to come up with a Southern California inspired dish with seasonal fall vegetables. These sweet potato flautas are a vegetarian alternative to flautas typically loaded with meat. I am not a vegetarian but I like the texture of the creamy sweet potato filling with the crisp outside shell.
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
8 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
Heat oven to 400°. 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°. Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 375°. 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 flautas on a baking sheet and put in the oven to warm.
To serve: place warm flautas 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.
Makes about 8 flautas.