In a saucepan, sauté the onion, garlic, and sweet potatoes over medium heat until tender, about 8 to 10 minutes.
Make the sauce: In a second saucepan, put the coconut oil, garlic, and onion. Stir for a few minutes over medium-high heat, then add the rest of the ingredients and simmer for about 10 minutes. Transfer to a blender and blend until smooth, adding ¾ cup water.
Warm the tortillas in a pan over medium heat for a few seconds to make them more pliable, then fill each tortilla with the sweet potato mixture and roll up like a taquito.
Place the little taquitos in a baking dish sprayed with coconut oil.
Spread the sauce over the filled tortillas. 7. Bake for 15 to 20 minutes, until piping hot, then remove from the oven and sprinkle with nutritional yeast. Serve with Avocado Crema.