Sweet potato taquitos offer a healthy and easy meal or snack. These taquitos combine the natural sweetness of roasted sweet potato with a crispy shell.
Key takeaways
- Achieve crispiness by not overcrowding the air fryer and allowing for air circulation.
- Ensure tortillas are warm and pliable before rolling to prevent cracking.
- Cool the filling slightly and roll taquitos tightly to prevent them from opening.
- Cook sweet potato until fork-tender for a smooth, mashable filling.
Crispy Sweet Potato Taquitos: Air Fryer Magic!
Ingredients
Method
- TO COOK SWEET POTATO IN THE OVEN: Preheat oven to 400 degrees F. On a parchment paper lined baking sheet, toss sweet potato pieces with 1 teaspoon oil. Lay the pieces evenly across the baking sheet, making sure not to touch or overcrowd. Bake sweet potatoes for 20 minutes, stopping once or twice throughout the baking time to toss the potatoes for even browning. After 20 minutes, check to see if they’re done – brown on the outside and soft on the inside. If not, cook 5 minutes longer. Once finished, remove from oven and set aside.
- TO COOK SWEET POTATO IN AIR FRYER: Put sweet potato pieces into air fryer basket. Spray sweet potatoes with oil or toss with a teaspoon of oil. Cook at 400 degrees F for 10 to 12 minutes, stopping once or twice to shake the basket.
- While the sweet potatoes are cooking, in a large skillet, bring remaining half teaspoon of oil to a medium heat. Saute onions and garlic for a few minutes, until translucent and fragrant.
- Add black beans, chipotle pepper in adobo sauce, cumin, paprika, ancho chili powder, salt, and agave or maple syrup to the skillet. Put 2 Tablespoons of water into the skillet and combine all of the ingredients.
- Add the cooked sweet potatoes to the skillet and the remaining Tablespoon of water to fully incorporate all of the spices.
- Taste for salt and add more if desired. If you’d like a spicier filling, add an additional chopped chipotle pepper or a half teaspoon of adobo sauce. Fully incorporate all of the ingredients in the skillet.
- Now it’s time to warm the corn tortillas. You can either microwave them to make them pliable OR warm them in a skillet.
- TO WARM THE CORN TORTILLAS IN THE MICROWAVE: Put the corn tortillas on a plate, and cover them with a damp cloth napkin. Microwave the corn tortillas for about one minute, stopping once to flip the stack half-way through. (If they aren’t pliable enough, microwave for 30 seconds more.) While you fill each tortilla, keep the remaining plateful covered with the damp cloth napkin to keep them warm and pliable.
Notes
– To check for doneness, internal temperature for poultry should reach 165°F (74°C). While this recipe is vegetarian, ensure all ingredients are cooked through for optimal taste.
– Make the filling ahead of time and store it in an airtight container in the refrigerator for up to 3 days. This significantly cuts down on prep time for a quick weeknight meal.
– If your tortillas crack when rolling, warm them for an additional 15-30 seconds in the microwave, covered with a damp cloth, until they are pliable enough. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique That Makes Them Crispy: Air Frying and Moisture Control
The magic behind these crispy sweet potato taquitos lies in two key elements: the air fryer‘s efficient heat circulation and careful moisture management. The air fryer works by circulating hot air at high speed, mimicking the effect of deep frying but with significantly less oil. This rapid, dry heat is crucial for achieving that desirable crispiness on the exterior of the taquitos. However, the sweet potato filling itself contains moisture. Overcrowding the air fryer basket is a common pitfall that prevents proper air circulation, leading to steamed, soggy taquitos instead of crispy ones. Ensuring adequate space between each taquito allows the hot air to reach all surfaces, promoting even browning and crisping. Additionally, the tortillas must be pliable enough to roll without cracking but not so moist that they become gummy. A light spritz of oil on the exterior of the rolled taquitos further aids in achieving a golden-brown, crispy finish through the Maillard reaction, where sugars and amino acids react under heat to create complex flavors and appealing color.
Troubleshooting
- Problem: Taquitos are soggy and not crisping.
Fix: Ensure you are not overcrowding the air fryer basket. Cook in batches if necessary, allowing space for air to circulate around each taquito. Make sure the sweet potato mixture is not overly wet; excess moisture can steam the tortillas. - Problem: Tortillas are cracking when rolled.
Fix: Warm the tortillas slightly before rolling. You can do this by wrapping them in a damp paper towel and microwaving for 20-30 seconds, or briefly warming them on a dry skillet. This makes them more pliable. - Problem: Filling is falling out during cooking.
Fix: Ensure the filling is cooled slightly and not overloaded into the tortilla. Roll the taquitos tightly, tucking in the ends if possible. A toothpick can help secure them initially, but remove it before serving if it poses a choking hazard. - Problem: Sweet potato is not tender enough.
Fix: Ensure the sweet potato pieces are cut to a uniform size (around 1/2 inch) and are cooked until fork-tender before mashing. If roasting, ensure they are fully softened. If boiling or steaming, cook until easily pierced with a fork.
Substitutions
- For Black Beans: Substitute with pinto beans or kidney beans. The texture will be similar, though the flavor profile might be slightly milder.
- For Chipotle Pepper: Use a pinch of cayenne pepper for heat, or a small amount of smoked paprika for a smoky flavor without the heat. The distinct smoky, spicy chipotle flavor will be less pronounced.
- For Ancho Chili Powder: Substitute with regular chili powder. Ancho chili powder offers a deeper, fruitier chili flavor, so the substitution will result in a slightly less complex spice profile.
- For Yellow Onion: Use finely chopped red onion or shallots. Red onion will add a slightly sharper bite, while shallots offer a milder, sweeter onion flavor.
Pro tips
- Don’t overcrowd your sweet potatoes on the baking sheet or in the air fryer basket; this ensures even cooking and browning for maximum flavor.
- To check for doneness, internal temperature for poultry should reach 165°F (74°C). While this recipe is vegetarian, ensure all ingredients are cooked through for optimal taste.
- Make the filling ahead of time and store it in an airtight container in the refrigerator for up to 3 days. This significantly cuts down on prep time for a quick weeknight meal.
- If your tortillas crack when rolling, warm them for an additional 15-30 seconds in the microwave, covered with a damp cloth, until they are pliable enough.
These sweet potato taquitos are a testament to how simple ingredients can create extraordinary flavor. Experiment with different toppings like avocado crema or fresh salsa. Enjoy this delicious, satisfying recipe!
Frequently asked questions
Can I make the sweet potato filling ahead of time?
Yes, you can prepare the sweet potato filling up to 2 days in advance. Store it in an airtight container in the refrigerator. Allow it to come to room temperature slightly before assembling the taquitos, as a very cold filling can make rolling more difficult.
How can I make these taquitos spicier?
To increase the heat, leave the seeds in the chipotle pepper, use more of the pepper, or add a pinch of cayenne pepper to the filling mixture. Adjust the spice level according to your personal preference for heat.
What should I serve with these sweet potato taquitos?
These taquitos pair well with classic Mexican-inspired toppings such as salsa, guacamole, sour cream or Greek yogurt, shredded lettuce, and pickled jalapeños. A side of rice and beans also makes a complete meal.
Can I bake these instead of air frying?
Yes, you can bake them. Place the taquitos on a baking sheet, spray with oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crisp. They may not achieve the same level of crispiness as air frying.
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