Sweet Potato Taquitos, Pineapple Crema & Guacamole

Crushed pineapple is the secret ingredient in two of the components of this dish. Mashed with the sweet potato filling, they add a subtle sweetness that plays well off the salty, crisp exterior. Blending it with thick coconut milk makes a quick 'sour cream' like sauce to drizzle over the top.


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
Canola oil
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.

Pineapple Crema
1/4 cup coconut milk
3 tbl crushed pineapple, drained
1 tsp lime juice
sea salt

Combine all of the ingredients in a blender and blend until smooth. Taste and season with salt. Chill until ready to use.

Guacamole
2 avocados, rough chop
1/4 minced red onion
1 garlic clove, minced
2 tsp lime juice
sea salt
Combine all of the ingredients and mash with a fork.