Sweet Potato Taquitos Recipes

SWEET POTATO TAQUITOS

Sweet Potato Taquitos image

Provided by Wanna Make This?

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.

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

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