These sweet potato taquitos make a fantastic appetizer or snack, they hit many notes for flavor but are small, so if shared they're not too filling. The richness brought out by roasting the sweet potatoes gives great depth to the recipe.
Recipe inspired by Beard and bonnet.
-3 small sweet potatoes
-1 tablespoon vegetable oil
-1 dash each of salt, pepper, cayenne, garlic powder and onion powder
-2 teaspoons lime juice
-1/4 teaspoon each cinnamon and cumin
-12 corn tortillas
-Greek yogurt, sour cream or guacamole
Start off by cleaning, peeling and cutting the sweet potatoes into 3/4 inch cubes, then toss in oil, salt, pepper, cayenne, garlic powder and onion powder. Roast the sweet potatoes in the oven at 425 for about twenty minutes, tossing after ten.
Mash the roasted sweet potatoes in a bowl with the lime juice, cinnamon and cumin, then set aside and prepare a small quantity of oil in a pan for shallow frying. I used a small frying pan, so I only made two taquitos at once, adjust accordingly -- microwave two corn tortillas at a time as needed for 7-10 seconds, then roll up carefully over about a tablespoon of mashed sweet potatoes.
Fry for a couple minutes on each side until golden and crisp, then remove to a plate with plenty of paper towels.
Serve with Greek yogurt, sour cream or guacamole to dip!
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