Easy Sweet Potato Taquitos

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Easy Sweet Potato Veggie Taquitos made with organic bone broth for a healthier gluten-free, dairy-free crispy taquito recipe!

Yield: 8 taquitos 1x


  • 8 tortillas of choice (I used these)
  • 1 small organic white onion, chopped
  • 1/2 cup Bonafide Provisions Organic Bone Broth (any variety)
  • 1 cup mashed organic sweet potato
  • 4 tablespoons organic cilantro, chopped
  • Juice from 1 lime
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chipotle powder
  • 2 cups organic leafy greens
  • Avocado oil


  1. Add the onion and bone broth to a large skillet and cook until softened (about 10 minutes)
  2. Remove from heat then allow to cool
  3. In a medium bowl add the mashed sweet potato, onions, cilantro, lime juice, garlic powder, black pepper and chipotle powder and mix well so it is in a puree
  4. Lay out a tortilla and add a couple spoonfuls of the sweet potato mixture to the side closest to you then add some greens on top and roll the taquito up (roll away from you)
  5. Repeat for each tortilla (you may need more than 8 tortillas depending on how much you fill the tortillas with)
  6. Add avocado oil to large skillet and an additional splash of bone broth if desired then crisp each taquito in the skillet for about 5 minutes (flipping half way through)
  7. Serve with avocado and any other dips (I love using this!)


Store in the fridge, but these taste best day of!

  • Author: Rachel