Taquitos filled with mashed sweet potato, pineapple and coconut milk served with fresh guacamole and a quick pineapple cream.
Sweet Potato Taquitos
1 large sweet potato (about 2 cups mashed)
2 tbl crushed pineapple, drained
salt and pepper
3 tbl coconut milk
3 tbl chopped fresh cilantro
4-6" corn tortillas
Shredded red cabbage, diced tomato, cilantro, for garnish
Preheat the oven to 425. Prick the potato all over with a fork and roast in the oven for 45 minutes until tender and cooked through.
Remove the skin and mash with crushed pineapple, salt, pepper to taste and coconut milk.
Divide amongst the tortillas and sprinkle some cilantro on top each one before folding.
Fill a shallow pan with 1/4" oil and heat to 350. Fry each taquito until brown and crispy, about 5 min total. Drain on a paper towel and sprinkle with salt while hot.
1/4 cup coconut milk
3 tbl crushed pineapple, drained
1 tsp lime juice
Combine all of the ingredients in a blender and blend until smooth. Taste and season with salt. Chill until ready to use.
2 avocados, rough chop
1/4 minced red onion
1 garlic clove, minced
2 tsp lime juice
Combine all of the ingredients and mash with a fork.