Sweet Potato Taquitos & Avocado Dip

1. Peel and dice 2 large sweet potatoes into small chunks. Place in a saucepan and pour over boiling water. Bring to boil and cook for 15m or until tender.

2. Meanwhile, chop and combine in a large bowl to marinade:

   • 2 medium carrots, grated
   • ¾ small red onion, finely chopped
   • ½ bunch chopped coriander
   • 2 tbsp lime juice

3. Drain potatoes and mash together with:

   • 3 tbsp margarine
   • 1 tsp cumin
   • 1 tsp salt
   • The onion mixture
   • 2 tbsp nutritional yeast (optional)

4. In a large frying pan, wok or griddle pan, heat ¼-inch of oil over medium heat. Spread 1 heaping tablespoon of potato mixture on each tortilla and gently roll.

5. Place the taquitos seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4-5 minutes per batch. Continue to cook the rest of the taquitos in batches, adding more oil as needed.

6. For the avocado dip, blend:

   • 2 avocados
   • ¼ small red onion
   • 1 tbsp lime juice
   • ½ bunch coriander
   • 1 clove garlic
   • ½ tsp chilli powder
   • 2 tbsp water
   • 1 tsp salt

Modified from Beard and Bonnet