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.

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