Smoky Sweet Potato Taquitos with Spicy Peanut Sauce

Allergens

Nuts (peanuts)

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 12 small corn tortillas
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons olive oil
• Salt and pepper to taste Spicy Peanut Sauce:
• 1/2 cup unsalted dry
• roasted peanuts
• 1/4 cup low
• sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon sriracha
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger

Instructions

1. Preheat your oven to 400°F (205°C).
2. In a large pot, boil the cubed sweet potatoes until tender. Drain and let cool.
3. While the sweet potatoes are cooling, prepare the Spicy Peanut Sauce by blending all ingredients in a food processor or blender until smooth. Set aside.
4. Lightly brush both sides of each tortilla with olive oil and season with salt and pepper to taste.
5. Place 2 3 tablespoons of sweet potatoes onto the lower third of each tortilla, sprinkle with cheese, and roll tightly into a taquito shape.
6. Line the taquitos on a baking sheet seam side down and bake for 10 12 minutes or until golden brown and crispy.
7. Serve immediately with Spicy Peanut Sauce drizzled on top, garnished with fresh cilantro leaves.

Chef’s Insight

Experiment with different cheeses for a unique twist, like pepper Jack or cheddar cheese.

Notes

Don't be afraid to experiment with different fillings, such as shredded chicken or even grilled vegetables.