Sweet Potato Flautas with Pomegranate & Pumpkin Seeds

Sweet Potato Taquitos 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 taquitos are a vegetarian alternative to taquitos 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 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.  


Makes about 8 taquitos. 


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