Baked Sweet Potato Taquitos
Prep Time 30 minutes
Servings 24 pieces

Baked Sweet Potato Taquitos

These earthy Baked Sweet Potato Taquitos are golden brown and crunchy on the outside, and feature a creamy sweet potato filling. Add additional creaminess with a homemade avocado crema and Mexican Cojito cheese.

Fit And Healthy

Nutrition Info Per Serving


  • olive oil cooking spray
  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained & smashed
  • 1 tsp. ground cumin
  • 1 tbs. chopped parsley
  • 1/2 tsp. garlic salt
  • 24 (6”) corn tortillas
  • 3/4 cup crumbled Mexican Cojito (or Queso Fresco) cheese
  • 1/3 cup toasted (shelled) pumpkin seeds; optional

Avocado Crema:

  • 1 ripe avocado, chunked
  • 1 cup Mexican Crema (or light dairy sour cream)
  • 2 tsp. green jalapeño hot sauce
  • 2 tbs. water
  • juice of 1/2 lime
  • few sprigs cilantro
  • pinch salt

Steps to Prepare

  1. Heat oven to 400°F.
  2. Spray a baking sheet with olive oil; set aside.
  3. In a bowl, stir together Bruce’s Yams Cut Sweet Potatoes, cumin, parsley and salt.
  4. Using one tortilla at a time (keep others coved with a damp kitchen towel) spray both sides with olive oil then spoon 2 tbs. sweet potato mixture along one side of tortilla (leaving 1/2” edge).
  5. Sprinkle with cheese and roll up; place (seam side down) on sheet.
  6. Bake taquitos for 15 minutes until crispy.
  7. To make avocado crema, place all ingredients in a blender and process until smooth.
  8. Drizzle taquitos with avocado cream and sprinkle with pumpkin seeds before serving.