Crispy Sweet Potato Taquitos with Chipotle Crema
These Crispy Sweet Potato Taquitos with Chipotle Crema, served with fresh toppings like shredded lettuce, salsa verde, and sliced radishes, are the perfect combination of crunchy, creamy, and spicy. The melted cheese inside adds an extra layer of deliciousness, making these taquitos an ideal dish for any occasion.
12 tacos
Calories: 146kcal
Ingredients
For the Sweet Potato Filling
- 2 large sweet potatoes
- 1/2 cup chipotle crema recipe linked below
- Salt and pepper to taste
For the Chipotle Crema
- 1/2 cup cashew crema or sour cream for a vegan option, use cashew crema
- 1-2 chipotle peppers in adobo sauce minced
- 2 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt to taste
For the Taquitos
- 10-12 corn tortillas
- 1 cup shredded cheese cheddar, Monterey Jack, or your favorite cheese
- Cooking spray or olive oil for brushing
For Serving
- Shredded lettuce
- Salsa verde
- Sliced radishes
Instructions
Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Place the whole sweet potatoes on a baking sheet lined with parchment paper. Cover with olive oil and a good pinch of salt.
- Roast for 45-60 minutes, or until the sweet potatoes are soft and the skins are slightly wrinkled.
- Let the sweet potatoes cool slightly, then peel them and transfer the flesh to a mixing bowl.
- Mash the roasted sweet potatoes lightly, then add the chipotle crema. Mix well until the sweet potatoes are fully coated. Taste and adjust seasoning with salt and pepper.
Make the Chipotle Crema
- In a small bowl, combine the cashew crema or sour cream, chipotle peppers in adobo sauce, garlic powder, lime juice, and salt. Mix until smooth and set aside.
Assemble the Taquitos
- Warm the corn tortillas in the microwave wrapped in a kitchen towel slightly to make them pliable. Place a spoonful of the seasoned sweet potato filling on one end of each tortilla, then sprinkle a generous amount of shredded cheese over the filling.
- Roll up each tortilla tightly and secure with a toothpick if needed to prevent them from unrolling.
Air Fry the Taquitos
- Preheat your air fryer to 375°F (190°C). Lightly brush or spray the taquitos with cooking oil.
- Arrange the taquitos in the air fryer basket, making sure they aren’t touching to allow for even cooking.
- Air fry for 8-10 minutes, or until the taquitos are golden and crispy, flipping halfway through the cooking time.
Serve
- Serve the taquitos hot, garnished with shredded lettuce, a drizzle of salsa verde, and a sprinkle of sliced radishes. Finish with a drizzle of any extra chipotle crema, fresh cilantro, and lime wedges for a burst of freshness.
Notes
- Make Ahead: The roasted sweet potatoes and chipotle crema can be prepared ahead of time, making assembly a breeze.
- Storage: Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in the air fryer.
- Customization: For a twist on the traditional recipe, feel free to add other fillings, such as black beans or skip the shredded cheese.
Nutrition
Serving: 1taco | Calories: 146kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 192mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5513IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg