When I was browsing The Jey of Cooking for something to make for the latest recipe swap, I pretty much fell in love with these. I’ve made a few different kinds of taquitos before, but not a vegetarian option. I always think of beans when I think meatless Mexican so I loved that they were sweet potatoes (so seasonal!) over some kind of bean.
It wasn’t until I was making them that I realized how awesome these would be as a Thanksgiving appetizer. We always have a spread for munching before the big meal, and these would be such a great addition. Or, if you make whipped sweets as part of the meal, these would be an awesome way to rework any leftovers.
Sweet Potato Taquitos with Chipotle Sauce
(slightly adapted from The Jey of Cooking)
Makes 12 taquitos
3-4 sweet potatoes, scrubbed, peeled and largely diced
3/4 cup dried coconut flakes Dried
1/4 cup cilantro, finely chopped
1/2 cup coconut milk
12 6-inch flour tortillas
1 cup shredded Monterey jack cheese
1 cup sour cream
1 chipotle in adobo, seeded and finely chopped, plus 1 spoonful of adobo sauce
Preheat oven to 350F degrees.
Steam sweet potatoes until tender, about 15-20 minutes.
Transfer the cooked sweet potatoes to the bowl of an electric mixer and add coconut flakes, coconut milk and cilantro. Mix until well combined.
Divide sweet potatoes between tortillas and roll up as tightly as possible. Place seam-side down on a baking sheet.
Spray the taquitos with cooking spray and sprinkle cheese over each. Bake for 20 minutes, until edges start to brown and the taquitos become crispy.
While the taquitos are baking, mix the chopped chipotle and sauce into the sour cream. Serve as a side for dipping.
Interested in other vegetarian dishes? You can check out what other bloggers made below. Thanks to Sarah for hosting!