Being on a vegan/paleo grain free diet I’ve missed a lot of Mexican dishes that have all the flavor and yumminess. So I was so excited when we figured out how to re-create one my old favorite recipes, these honey lime sweet potatoes taquitos. If you are still a meat eater you can substitute the sweet potatoes for shredded chicken but for all my fellow vegan eaters out there we love this with sweet potatoes. I haven’t played around with this recipe with cooked jackfruit but I bet it would be equally as delicious! I hope you all enjoy this recipe and the low fat vegan sour cream sauce. It is VERY sour so feel free to alter as you see fit or skip and dip these in honey which is just as delicious!
Honey Lime Sweet Potatoes Taquitos Recipe
Table of Contents
Makes: 3-4 servings
Prep Time: 30-45 minutes
Cook Time: 10 minutes
3 cups (2/3 medium/large) sweet potatoes steamed and pealed
2 tablespoons fresh lime juice
1/3 cup honey
1 tablespoon chili powder
1/2 teaspoon garlic powder
10 soft taco sized coconut or desired tortillas (we like The real Coconut brand of tortillas but many also like Siete Foods tortillas too.)
Coconut oil spray (optional)
Sea salt (optional)
Low Fat Vegan Sour Cream sauce Ingredients
1/2tbps caschews butter
2 garlic cloves
2 lemons or 2tbps lemon juice
6tbps water from soaking caschews
1/4c fresh cilantro (optional)
2 limes juiced (optional)
Cholula (optional skip if on medical medium diet)
Steam cauliflower sweet potato and cauliflower if not already steamed and making sauce too. (You can place in a steaming basket in boiling water for 30-45 minutes until soft or we use our instant sealed on Steam setting for 15 minutes in steaming basket with 1 cup of water)
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Let sweet potatoes cool for 5 minutes before handing. Set cauliflower aside. Remove skin from sweet potatoes and mash sweet potatoes.
Mix in lime, honey, chili powder, and garlic into mash sweet potatoes. Add more seasonings as desired.
Lay tortillas out flat placing 1-2tbps of sweet potatoes filling in the middle of the tortilla. Roll up tightly to form taquito. Placing on prepared baking sheet.
Once finished rolling up all taquitos spray the tops with coconut oil spray and sprinkle with salt.
Place in oven for 10-12 minutes flipping half way through baking until crispy.
Meanwhile make sour cream sauce by:
Steam cauliflower until soft (skip if you already steamed them)
Place caschews in small pot cover with water. Bring to a boil. Turn off heat let sit for 15min.
Add all ingredients except limes, cilantro and Cholula to blender blend until smooth.
Add cilantro, limes and/or cholula stirring until combined. Serve with taquitos. Sauce will keep in air tight container for 5-7 days. Enjoy!
You could double taquito recipe and freeze half to pull a few out at a time as desired. Sauce will not freeze well but will keep n air tight container for 5-7 days.
If you aren’t a fan of the sauce or don’t have the time to make it these taste super great dipped in straight honey too!
Enjoy friends! If you make this I’d love to hear from you! Shoot me an email or tag me on Instagram @searchingphoto or use my hashtag #searchingphotobakes
Love my photography, own your own bake shop or a Denver, Colorado based cooking or baking blog but lack photo skills. I’d love to help you friend. Fill out my contact form below and let’s getting showing off all that delicious food or treats you make!
Love this recipe and want more paleo friendly foods visit these blogs to find more recipes I hope you’ll love!