Name: Baked Sweet Potato Taquitos
Yield: 24 pieces
Ingredients: 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

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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.

Prep Time:

30 Minutes

Cook Time:

15 Minutes

Servings:

24 pieces

Ingredients:

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:

Heat oven to 400°F.
Spray a baking sheet with olive oil; set aside.
In a bowl, stir together Bruce’s Yams Cut Sweet Potatoes, cumin, parsley and salt.
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).
Sprinkle with cheese and roll up; place (seam side down) on sheet.
Bake taquitos for 15 minutes until crispy.
To make avocado crema, place all ingredients in a blender and process until smooth.
Drizzle taquitos with avocado cream and sprinkle with pumpkin seeds before serving.

Baked Sweet Potato Taquitos

Prep Time:

30 Minutes

Cook Time:

15 Minutes

Servings:

24 pieces

Ingredients:

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:

Heat oven to 400°F.
Spray a baking sheet with olive oil; set aside.
In a bowl, stir together Bruce’s Yams Cut Sweet Potatoes, cumin, parsley and salt.
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).
Sprinkle with cheese and roll up; place (seam side down) on sheet.
Bake taquitos for 15 minutes until crispy.
To make avocado crema, place all ingredients in a blender and process until smooth.
Drizzle taquitos with avocado cream and sprinkle with pumpkin seeds before serving.

Share This Recipe:

Baked Sweet Potato Taquitos

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Baked Sweet Potato Taquitos

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Share This Recipe:

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