Sweet Potato Puree

1)  In a large saucepan add the sweet potatoes, heavy cream, whole milk, garlic cloves, thyme and bay leaf.

2)  Bring to a gently boil over medium heat until potatoes are soft and provide no resistance when pierced with a knife, around 30 minutes.

3)  Once potatoes are ready, strain solids from dairy mixture and discard the thyme and bay leaf.

4)  Toss the potatoes and garlic on a sheet tray and bake in a 300°F preheated oven until dry, when no more steam is released.

5)  Then puree the potatoes and garlic in a ricer or food mill into a bowl. Add the butter and salt to taste and mix.

6)  Add in parts the previous milk mixture until smooth but not super runny, about 4 tablespoons. The potatoes still need to remain somewhat stiff.

7)  Reserve.

Building & Frying The Taquitos

1)  Warm up the tortillas in batches of 6 tortillas each using a microwave. Put the tortillas in a ziplock bag and microwave for about 1 minute.

2)  Remove from bag and fill tortillas with 1 heaping tablespoon of potato puree and 1 oz Los Altos Queso Panela sticks.

3)  Roll and pierce with toothpick to secure.

4)  After you have built the taquitos, fry in 350°F oil until golden and crisp either in a deep fryer or big stockpot full of oil.

5)  Remove from oil once golden brown in color onto a plate lined with paper towels to remove any excess oil.

6)  Garnish with Los Altos Crema Mexicana Con Sal and serve with salsa or guacamole.