Leftover goat cheese and chive sweet potato mash is rolled up in tortillas with sharp cheddar cheese and deep fried until golden brown. These crunchy tacos are served with salsa – now this is how you should be eating leftover potatoes!
Tis the season for taking all your leftovers and making outrageously insane dishes with them. I made these goat cheese and chive mashed sweet potatoes weeks ago (and then again for this recipe, and then AGAIN for Thanksgiving).
That’s one of the weird things about food blogger, you have to make all of your holiday dishes and treats WAY ahead of the actual day. I was eating leftover Thanksgiving sandwiches the first week of November. I can tell you, I’d be fine if I don’t eat turkey again until next year.
So when we had a bucket of these mashed potatoes leftover and I was blanking on what to do with them, my ever so indulgent boyfriend chimes in with these rolled potato tacos that he used to have at a bar in his hometown.
I was a little apprehensive – I mean, it is mashed potatoes rolled in a tortilla and fried. But it’s the time of year for indulging (and over indulging) so we tried it out. And they were AMAZING!
The outsides were crunchy and crispy with soft mashed potatoes stuffed throughout, add in a little extra sharp cheddar cheese for an additional bite of flavor, and you have my new favorite way to eat leftover mashed potatoes. The chive and goat cheese really brought the flavor to another level too.
I served these with salsa on the side, because we serve almost everything with salsa on the side, but I could also imagine it with a fresh bowl of guacamole. So leave your fat pants out, you’re going to need them for these rolled sweet potato tacos. But it’s SOOOO worth it.
- 1½ cups mashed potatoes (I used these)
- 1 cup sharp cheddar cheese
- 12 flour tortillas
- 1 quart vegetable oil
- salsa, guacamole or sour cream, for dipping (optional)
- For each taco, place about two tablespoons mashed potatoes on the upper ⅓ of the tortilla.
- Top with about one tablespoon sharp cheddar cheese. Roll up tightly, securing with toothpicks.
- Heat oil to 350 degrees F. Place one to three tacos, depending on how many you can handle at a time. I started with two and moved up to three.
- Cook until the outside shell is golden brown and crispy, about 4-7 minutes.
- Remove from oil and drain on a paper towel.
- Continuing cooking the tacos the same way, making sure to return the oil to 350 degrees F after each batch.
- Allow to cool slightly and serve with your favorite dipping sauce.