Sweet Potato Taquitos with Vegan Cashew Sour Cream

1. Wash and poke holes in sweet potatoes. Bake in a preheated oven at 400 degrees F. for 40 minutes.
2. Once potatoes are soft, remove skin and mash in a medium-sized bowl with nutritional yeast, salt, pepper, and garlic powder. Mix until well combined.
3. Heat corn tortillas slightly before assembling to make them easier to roll and prevent tearing.
4. Place 1-2 spoonfuls of sweet potato filling on each tortilla and roll into taquitos.
5. You can pan-fry the taquitos in a little bit of avocado or olive oil for 2 minutes on each side, or bake them in the oven for 10 minutes at 375 degrees F.
6. Prepare cashew sour cream (recipe not included here) and any other desired toppings, then enjoy!