This recipe came to fruition based off of some groceries I had that were about to go bad, but it turned out to be a great surprise! I combine sweet potatoes with some spicy flavors to make a quick and easy lunch, which also happens to great as a freezer meal for later.
Ingredients:
- 1 large sweet potato (doesn’t matter what color)
- 2 teaspoons chili powder
- 1 teaspoon chipotle powder
- 2 teaspoons garlic powder
- 1 teaspoon dried onion or onion powder
- shredded cheese (I used colby jack)
- green onions
- crema or sour cream
- lime zest and juice
- cilantro
- diced chipotle peppers in adobo sauce
- salt and pepper to taste
- flour tortillas (I used the burrito size and cut them in half- soft taco size would be perfect)
- *guacamole for topping- because guac makes everything better
Directions:
- Dice the sweet potato into evenly sized pieces and boil until fork tender.
- Drain the potatoes and add chili powder, chipotle powder, garlic powder, onion powder, salt, and pepper.
- Mash the mixture together until it has the consistency you want (I left mine a little chunky becuase thats what I prefer)
4. Start by spreading some of the potato mixture onto a tortilla, and top with some cheese and green onions. I used half a tortilla because I only had the big ones.
5. Roll the taquitos and leave them on your cutting board with the seam size down so that they dont open.
6. Heat some vegetable oil in a flat pan, enough oil so that they would come half way up the taquitos. Slowly add the taquitos to the oil seam side down. Once they look brown and crispy (should only take a minute) flip them over. Take the fully cooked taquitos out of the pan and let them drain on a paper towel for a minute or so to get off any excess oil.
7. For the topping- combine some sour cream with lime zest, lime juice, salt, and diced chipotles in adobo sauce. If you dont have the canned chipotles, you can use a dried chipotle powder. I also topped my taquitos with some hot sauce, guacamole, and cilantro.
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