Dulces, picantes y buenos- sweet potato taquitos

Sweet potato taquitos

So, last night I took a stab at my idea for sweet potato taquitos.  With much anticipation for how my little fantasy would work out, I had so much fun playing in the kitchen!  Perhaps the experience was especially enjoyable because my previous nightmare of roommate recently slammed her last door and went on her way- good riddance!  So, for the first time in two months, I was able to completely relax and cook in my home, sans blaring techno music and the consequences of a craigslist roommate option suffocating the atmosphere- Salud! 

Yes, ” salud,” is what a dear friend and I said as we clinked glasses and made our way into cooking, laughing, singing and finishing of a bottle and a half of good wine.

I hypothesized two possible spice blends and two possible dipping sauces for these taquitos and we made all four, so that we could choose the best recipe.  In the end we decided on the following recipe below.  Enjoy! 

Sweet potato and goat cheese taquitos with sweet jalapeño dipping sauce

For the taquitos:

Ingredients:

  • 2 cups sweet potato (peeled and chopped into 1/2 inc cubes)
  • about 1 1/2 tablespoons grapeseed oil
  • 1 package corn tortillas
  • 1/4 cup chevre goat cheese
  • ½ teaspoon cayenne
  • ½ teaspoon paprika
  • ¼ teaspoon chili powder
  • 1/8 teaspoon cumin
  • 2 tablespoons canola oil
  • coarse sea salt and pepper to taste

Method of preparation:

Mix spices in a small bowl.  Preheat oven to 450 degrees F.  In a large mixing  bowl, toss the cubes of sweet potato in the grapeseed oil until well coated and then season them with the spices and and little salt and pepper.  Spread the potatoes evenly onto a baking sheet or casserole dish.  Bake the potatoes for 10 minutes, turn them and then bake for an additional 10 minutes.  Remove the potatoes from the oven, toss in spices again and give theme a final sprinkle of salt and pepper to taste.  Note:  You will probably have a little of the spice blend left over. Set the potatoes aside in an area where you can begin rolling your taquitos. 

 Crumble the chevre and place it in a small cup or bowl, so that it is easy to sprinkle inside the taquitos.  Heat about six tortillas on the stovetop so that they are pliable.  Take a fork and break up the cubes of potatoes a bit so that they sit tightly in the taquitos.  Spread a line of sweet potato in a line toward the bottom of a flat tortilla, top with a little goat cheese and roll tightly, pinching as you go.  When you reach the end, seal the taquitos with a little goat cheese, set aside and repeat. 

In a medium frying pan, heat about a 1/4 inch of canola oil until extremely hot.  Place a few taquitos at a time in the oil and fry until crisp and golden.  Allow to cool slightly and enjoy!

Sweet  jalapeño dipping sauce- coming soon! I must first remake it and record exact measurements.

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