Description
These Crispy Sweet Potato Taquitos with Chipotle Crema are the perfect combination of crunchy, creamy, and spicy, filled with a blend of roasted sweet potatoes, chipotle crema, and melted cheese. Served with fresh toppings like shredded lettuce, salsa verde, and sliced radishes, these taquitos are a delicious twist on a traditional favorite.
Ingredients
For the Sweet Potato Filling
- 2 large sweet potatoes
- 1/2 cup chipotle crema
- Salt and pepper to taste
For the Chipotle Crema
- 1/2 cup cashew crema or sour cream
- 1–2 chipotle peppers in adobo sauce, minced
- 2 tablespoons 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 the oven to 400°F (200°C). Roast the sweet potatoes until soft. Peel and mash them, then mix with chipotle crema.
- Make the Chipotle Crema – Combine cashew crema or sour cream with chipotle peppers, garlic powder, lime juice, and salt. Set aside.
- Assemble the Taquitos – Fill tortillas with sweet potato filling and cheese, roll tightly, then air fry until crispy.
- Serve – Garnish taquitos with lettuce, salsa verde, sliced radishes, and chipotle crema.
Notes
- Make Ahead: Roasted sweet potatoes and chipotle crema can be prepared in advance.
- Storage: Store leftover taquitos in the refrigerator for up to 3 days.
- Customization: Feel free to add black beans or skip the cheese for variation.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Air Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 146kcal
- Sugar: 3g
- Sodium: 133mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 18mg
