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Sweet Potato Taquitos

This sweet potato taquitos have creamy middle and a crusty exterior that make them fun and delicious to eat.
Prep Time1 hr 15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: taquito recipes, sweet potato recipes, sweet potato taquitos, vegetarian taquitos


  • 1 large baked sweet potato
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp chili powder
  • 1/4 tsp butter
  • salt and pepper, to taste
  • 1/4 cup white cheddar
  • medium sized whole wheat tortilla
  • non-stick spray


  • In a 400 degree oven, bake your sweet potato for 45 minutes or until fork tender. Allow to cool a bit before handling.
  • After removing all the skin, place the meat of the potato into a medium bowl.
  • Add cumin, coriander, chili powder, butter and salt and pepper to taste and mix well. Add cheese and mix. Set aside.
  • Prepare a baking sheet with parchment.
  • Working with one tortila at a time, spray one side of the tortilla with non-stick spray. of non Put the greased side down and scoop 2 to 3 tablespoons of the filling onto the third of the tortilla closest to you. Roll the edge closest to you over the filling and tuck the edge tightly under and continue to roll.
  • Place the taquito seam side down on the prepared baking sheet. Repeat with remaining tortilla.
  • Bake in the oven at 400 for about 15 -20 minutes or until the tortillas are golden brown.
  • If freezing the taquitos, place the cooled baking sheet into the freezer until taquitos are frozen sold. Remove baking sheet and transfer taquitos to a freezer-safe bag or container. Reheat taquitos in a 375 oven for about 15 - 20 minutes.
  • Serve taquitos with favorite toppings like guacamole, sour cream, fresh cilantro and chopped red onion. Enjoy