Sweet Potato & Feta Baked Taquitos are a delicious Mexican vegetarian dish. Subtle but delicious flavours in a healthier version of a well known classic.
The inspiration for this recipe came after a recent trip to London. Mr Curly and I had a fantastic foodie weekend and tried so much delicious food. Before we went to see Sam Smith on concert, we went to Wahaca for dinner.
We’d only been there once before where unfortunately pretty much everything I ordered for us was a bit too spicy for Mr Curly.
This time far more successful and everything we ordered was really tasty. One of the dishes I was really pleasantly surprised with was the sweet potato & feta taquito.
I knew I would like the flavours, but it didn’t have any meat in so surely it was just going to be nice? Oh I was wrong, it was so good.
Obviously I then wanted to recreate it myself at home and add my own twist to it. Honestly, I don’t think you can beat the delicious crispness of a deep fried taquitos.
But I try to avoid deep frying in a faint attempt to keep my recipes relatively healthy. So I decided to bake my taquitos instead which is healthier and easier too; win win.
There are a few ways that you could cook your sweet potato. You could boil it in water or bake it in the oven, but I chose to bake it in the microwave.
Boiling it risked it not being dried properly and it would have taken longer to bake in the oven. Feel free to use another method if you would prefer.
I have deliberately made my Sweet Potato & Feta Baked Taquitos to have quite subtle flavours. I didn’t want any chilli flavours to overpower the sweet potato or feta which is why I have showed restraint and only used a pinch. If you are a chilli fiend, you can add some more.
These Sweet Potato & Feta Baked Taquitos are best served hot. They can be reheated but I would definitely recommend reheating them in the oven to keep them crisp. These are great for lunch or a starter.
Makes 6 taquitos
For the taquitos
600g sweet potato
½ tsp sea salt
¹⁄8 tsp ancho chile powder
Pinch of black pepper
6 mini tortillas
For the sauce
50g soured cream
1 ½ tsp lime juice
Pinch of sea salt
Pinch of ancho chile powder
- Cook the sweet potatoes in the microwave for 7-10 minutes until they are soft
- Preheat the oven to 190ºC (fan assisted 210ºC non fan)
- Allow the sweet potatoes to cool before peeling the skin and adding the potato into a bowl
- Crumble in the feta and add the salt, pepper and ancho chile powder and mash together
- Line your mini tortillas out and add a long sausage shape of the sweet potato filling slightly of centre of each tortilla
- Roll the tortillas up tightly and place them on a baking tray sprayed with oil
- Bake them in the oven for 20 minutes, turning so they brown evenly
- Make the sauce by stirring the ingredients together in a bowl until completely mixed
- Serve hot on a bed of shredded lettuce drizzled with the sauce