Ingredients:
1 sweet potato, diced
1 tablespoon vegan butter
a pinch of cinnamon
1/4 teaspoon cumin
salt, to taste
1/4 cup red onion, minced
1/4 cup cilantro, chopped
juice of 2 limes and zest of 1
1 chipotle pepper, chopped
corn tortillas
coconut or avocado oil
Boil the potatoes until tender and mash. Add the butter, seasonings, onion, cilantro, lime, and chipotle pepper. Combine well and set aside.
Brush the corn tortillas with a little water and heat on either side to soften them. Place the sweet potato filling in the center and roll each one, placing it seam side down on waxed paper.
Shallow fry the taquitos until they are golden on each side.
Serve with avocado sauce, hot sauce, and lime wedges.
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