We LOVE Sweet Potatoes in our house… and that goes for everyone :) All of my kids loved Sweet Potatoes when they were tiny – it was one of the easiest baby purees to make too which made it nearly effortless, and cost-effective.
Sweet Potatoes are relatively inexpensive at our CSA too — just over $1 per pound, and we always have a few laying around because they truly make the best hash browns, and don’t even get me started on sweet potato pie – to die for!
Sweet potatoes are incredibly easy to cook up – place your steamer rack in the Instant Pot, and slice them up to cook in just 10 minutes. Once mashed, they can be eaten as-is with a little brown sugar, butter, or used in sweet potato rolls — even eaten in taquitos that can be made in just minutes.
This is a great way to incorporate a meatless meal into your dinner rotation — top your taquitos with sour cream, lettuce, tomatoes, and serve with a side of rice for a filling dinner that everyone will love! Look for Mi Rancho organic corn tortillas at your local Whole Foods .. they are a wonderful, healthier option to the traditional corn tortillas you find in most other grocers.
We pick up these Tortillas at Whole Foods when we are planning on making Enchiladas or Taquitos – they run just over $3.00 a pack – totally worth every penny!
Are you looking for more sweet potato recipes? You might find these helpful:
- 2 organic sweet potatoes, peeled, quartered and steamed in the Instant Pot (10 minutes)
- 2 packs of 8 ct organic corn tortillas
- 1/4 C coconut oil
- sour cream
- Steam the Sweet Potato - I used the Instant Pot. Set your steamer rack within, add 1 C. water, place the quartered potatoes on the track and cook for 12 minutes at high pressure. Then quick release.
- Mash that sweet potato and set aside
- Wrap your corn tortillas up in a damp towel; place in the microwave for 45-50 seconds.
- Add 1/4 C. of coconut oil to your skillet on low/medium. Place each corn tortilla in the oil, flip to coat and then remove onto a plate - you only need a light coat. The oil will allow you to roll them up without breaking
- Spread a little mashed sweet potato on each - tightly roll and place seam-side down in a glass baking dish.
- Bake 20-25 minutes at 350 degrees F until browned & firm.
- Serve the taquitos with lettuce, cilantro, chopped tomato, onion, and your choice of guac/sour cream.