Sweet Potato Breakfast Taquitos

I was psyched to stumble upon this recipe this morning as I was trying to figure out to do with odds and ends still in the fridge before doing the week’s grocery shopping. I pretty much always keep corn tortillas in the house since they have a great shelf life and are more flavorful than flour tortillas.  And this time of year, I always have a random sweet potato or two hanging around that didn’t get eaten during the week. These taquitos rock! Will definitely be making again.

Sweet Potato Breakfast Taquitos
Serves 2-3
Just the Tip / Inspired by Naturally Ella

Here’s what I used:

• 1 tbsp olive oil, divided
• 1 small/medium sweet potato, peeled and diced into 1/2″ cubes
• 1/2 medium onion, peeled and diced
• 1 jalapeno, diced (I kept the seeds in for a little spice)
• 1/4 cup cilantro, chopped
• salt and pepper
• 1/2 cup shredded mexican-blend cheese
• 3 eggs
• 2 tbsp half and half or milk
• 6-8 corn tortillas
• olive oil for brushing

Here’s what I did:

1. Preheat oven to 425. Line a baking sheet with parchment paper.
2. Bring a large pot of water up to a simmer.
3. Heat a couple of tsp of olive oil in a medium skillet over medium heat. Add the onions and jalapeno and cook until softened, about 5 minutes.
4. Add the sweet potato and cook until tender, another 5-10 minutes.
   
5. Season with salt, pepper, and cilantro and remove the potato mixture to a small bowl.
6. Heat the remaining tsp of olive oil in the skillet over medium heat. Beat the eggs and half and half in a small bowl and add to the skillet. Season with salt and pepper and cook gently, stirring nearly constantly with a spatula. Remove from heat and set aside.
7. Turn off the pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop a spoonful of sweet potato filling, egg, and a little cheese on top. Roll tightly and place seam-side down on the baking sheet. Repeat until all the filling is used. Brush each taquito with a little olive oil.
8. Bake for about 15 minutes until the corn tortilla is lightly browned.
   
9. Serve with greek yogurt, salsa, and guac as desired.