Best 2 Sweet Potato Taquitos Recipes

Sweet potato taquitos are a fun and tasty way to enjoy a classic Mexican dish. Made with simple ingredients that can be easily found at any grocery store, they can be prepared in under 30 minutes, making them a great option for a quick and easy meal. With their crispy, flaky shells and sweet, savory filling, these taquitos are sure to be a hit with the whole family. Whether you serve them as an appetizer or a main course, these delicious treats are guaranteed to please everyone.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN (LACTO-OVO) SWEET POTATO TAQUITOS

Vegetarian (lacto-ovo) Sweet Potato Taquitos image

posted in response to a request. filling is almost the same as the one for my vegetarian chile rellenos, though a bit milder because the spices don't have to compete with the biting heat of the serrano or anaheim chiles.

Provided by Diane G.

Categories Yam/Sweet Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) can vegetarian refried beans
1 (16 ounce) can sweet potatoes, mashed
3/4 cup shredded monterey jack cheese
3 tablespoons minced onions
2 mild jalapeno chiles, seeded and minced
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/16 teaspoon ground cinnamon (pinch)
24 small white corn tortillas (approximately 6 to 7 inches across)

Steps:

Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.
Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.
Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).
Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.
Fry in canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.
Drain on paper toweling for a few moments before serving.
Serve with your favorite salsa and sour cream or guacamole.
These can be frozen and reheated on a baking sheet in 350 degree fahrenheit oven for 10-15 minutes.

Nutrition Facts : Calories 216.6, Fat 4.9, SaturatedFat 2.3, Cholesterol 9.4, Sodium 114.1, Carbohydrate 37.8, Fiber 5.5, Sugar 3.3, Protein 6.9

SWEET POTATO TAQUITOS

Sweet Potato Taquitos image

Provided by Wanna Make This?

Categories appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup mayonnaise
1 tablespoon adobo sauce from canned chipotles in adobo
Juice of 1 lime
2 tablespoons olive oil
2 small sweet potatoes, peeled and cut in 1/4-inch cubes (about 12 ounces)
1 small onion, chopped
Kosher salt
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1 tablespoon adobo sauce from canned chipotles in adobo
1 tablespoon tomato paste
Zest of 1 lime
Vegetable oil, for frying
12 corn tortillas
1 romaine lettuce heart, shredded
1 cup kimchi, chopped
1/2 cup cilantro leaves

Steps:

For the aioli: Stir together the mayonnaise, adobo sauce and lime juice in a small bowl. Stir in enough water (a tablespoon or so) to make a thick sauce that you can drizzle. Refrigerate while you make the taquitos to blend the flavors.
For the taquitos: Heat the olive oil in a medium nonstick skillet over medium heat. Add the sweet potatoes and onions and season with salt. Cook, tossing occasionally, until the onion softens, about 8 minutes. Add the garlic and cumin and toss. Make a space in the center of the pan and add the adobo sauce and tomato paste; let toast for a minute and then stir into the vegetables. Add 1/2 cup water and bring to a simmer. Cook until the sweet potatoes are very tender and the sauce is very thick, about 5 minutes (you can add a few more tablespoons of water if the pan dries out too quickly). Stir in the lime zest and transfer to a medium bowl to cool slightly, about 10 minutes.
Heat 1 inch of vegetable oil in a straight-sided skillet until it reaches 350 degrees F on a deep-fry thermometer. Wrap the tortillas in a damp kitchen towel and microwave until warmed and pliable, about 1 minute.
Working with a couple tortillas at a time, form about 2 tablespoons of filling into a log and roll in a tortilla to make a cigar shape, leaving the ends open. Secure closed with toothpicks. Repeat with the remaining tortillas and filling.
Fry the taquitos in 2 or 3 batches (don't crowd the pan) until crisp and golden, 3 to 4 minutes per batch, letting the oil return to 350 degrees F between batches. Drain on a paper-towel-lined baking sheet and season with salt. Remove the toothpicks.
Serve the taquitos on a bed of romaine, topped with the kimchi, a drizzle of aioli and the cilantro leaves.

Tips:

Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size. This will ensure that they cook evenly.
Don't overcook the sweet potatoes: They should be tender but still have a little bit of a bite to them. Overcooked sweet potatoes will be mushy and difficult to work with.
Use a sharp knife to slice the sweet potatoes: This will help to prevent them from breaking.
Make sure the filling is cool before assembling the taquitos: This will help to prevent the tortillas from becoming soggy.
Be careful when frying the taquitos: They can burn easily, so keep a close eye on them.
Serve the taquitos with your favorite dipping sauce: Some popular options include guacamole, salsa, and sour cream.

Conclusion:

Sweet potato taquitos are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a quick and healthy meal. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that everyone will love.