Description
These Crispy Sweet Potato Taquitos are an easy and delicious weeknight meal. They are simple to make, quick to prepare, and packed with flavor, making them a guaranteed family favorite.
Ingredients
Scale
- 3 medium sweet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 0.5 teaspoon cumin
- 0.5 teaspoon coriander
- 12 small yellow corn tortillas
- Vegetable oil, for frying (about 0.5 inch)
- For Serving (Optional):
- 0.5 cup guacamole
- 2 tablespoons sour cream
- 0.25 cup crumbled queso fresco
- 2 tablespoons pomegranate seeds
- 2 tablespoons pumpkin seeds
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the cubed sweet potatoes with olive oil, salt, pepper, cumin, and coriander. Ensure each piece is coated.
- Spread the seasoned sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes, until fork-tender and caramelized.
- While warm, mash the roasted sweet potatoes in a bowl until mostly smooth. Lumps are acceptable.
- Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them briefly in a dry skillet until pliable. This is key for making crispy sweet potato taquitos.
- Spoon about 2-3 tablespoons of mashed sweet potato onto one side of a warm tortilla. Avoid overfilling to ensure easy rolling of your crispy sweet potato taquitos.
- Roll the filled tortillas up tightly into cylinders to create your sweet potato taquitos.
- Heat about 0.5 inch of vegetable oil in a large skillet over medium-high heat until shimmering. This oil is for frying your sweet potato taquitos to crispy perfection.
- Carefully place rolled taquitos seam-side down into the hot oil. Fry in batches for 2-3 minutes per side, until golden brown and crispy.
- Remove fried taquitos with a slotted spoon and drain on paper towels to absorb excess oil.
- Serve your homemade crispy sweet potato taquitos immediately with desired toppings such as guacamole, sour cream, queso fresco, pomegranate seeds, and pumpkin seeds.
Notes
- For a healthier option, these sweet potato taquitos can be baked at 400°F (200°C) for 20-25 minutes, flipping halfway through until golden brown.
- The sweet potato filling can be made a day in advance and stored in the refrigerator.
- Ensure you don’t overcrowd the pan when frying to achieve the best crispy texture for your sweet potato taquitos.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taquito (without toppings)
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg