Sweet Potato & Lime Taquitos

Ingredients
1 1/2 lb. sweet potato (about 1 large), peeled and cut into 1" chunks
2 tbsp. vegan butter substitute, ghee, or butter
1/4 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. salt
1/2 c. red onion, chopped
1/4 c. cilantro, chopped
2 limes, 1 juiced and 1 cut in half
12-14 white corn tortillas, warmed
olive oil

For dipping sauce: 
2 ripe avocados, scooped from shells
1/4 c. red onion, chopped
juice of 1 lime
1/4 c. cilantro, chopped
1 jalapeno, chopped
1 clove garlic
2 tbsp. water
kosher salt to taste

Directions
For dressing, combine avocado, red onion, lime juice, cilantro, jalapeno, garlic, and water in a blender and puree until smooth and creamy. Season to taste with kosher salt and chill until ready to use.

Heat a medium pot of salted water to a boil. Once boiling, drop the potatoes into the water and reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are easily pierced with a fork. Drain, return the potatoes to the pot and combine with the vegan butter, cinnamon, cumin, and salt.

In a small bowl, combine red onion, cilantro, and lime juice. Set aside to marinate, stirring occasionally.

In a large heavy skillet, heat 1/4-inch of oil over medium heat. Working with one tortilla at a time, rub the fleshy side of a half a lime over the tortilla, then spread 1 heaping tablespoon of mashed sweet potato and 1/2 tablespoon of the onion, cilantro and lime mixture, evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the taquito so it doesn't unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so first warm tortillas by microwaving for 30 seconds in a damp paper towel. Then, roll 4 taquitos, place in hot pan, then roll 4 more while the others were cooking until all finished.)

Place the prepared 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 to 5 minutes per batch. Continue to cook the rest of the taquitos in batches, adding more oil if needed. Remove the toothpicks after frying and serve with dipping sauce, lettuce, halved cherry tomatoes, cilantro, hot sauce, and lime wedges.

Serves 4 as main dish or 8 as appetizer.