Turkey and Sweet Potato Taquitos with Jalapeño-Cranberry Sauce

Serving Size: 2

While these taquitos are an epic way to repurpose Thanksgiving leftovers, please know that they can (and should) be made on a regular basis.

Turkey and Sweet Potato Taquitos

  • 2 cup shredded or chopped turkey (Yes, you can use chicken.)
  • 2 Tbsp extra virgin olive oil
  • 6-inch flour tortillas (You can use corn tortillas, but they’re much harder to work with.)
  • pepper
  • salt
  • 1 pinch cayenne pepper (optional)
  • 0.5 tsp smoked paprika, divided
  • 1 cup mashed sweet potatoes (You can also use regular mashed potatoes or a combo if you like!)
  1. Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment and set aside.
  2. In a medium mixing bowl, combine the turkey, sweet potatoes, ¼ teaspoon smoked paprika, and cayenne in a medium bowl. Taste and season with salt and pepper if necessary. (If you want to get CRAZY, you can add a couple tablespoons of gravy.)
  3. Scoop 2 heaping tablespoons of the turkey mixture onto each tortilla leaving about a ½-inch of empty tortilla on either side. Tightly roll up the filling in the tortilla like a cigar, and place each one seam-side down on the prepared baking sheet. (If your tortillas are very cold, warm them for 10 seconds in the microwave to make them easier to roll.)
  4. In a small bowl, combine the olive oil, remaining ¼ teaspoon paprika and a generous pinch of salt. Brush each taquito all over with the oil.
  5. Transfer the taquitos to the oven and bake for 15-18 minutes until browned and crispy.


  • 1 jalapeño, seeded and finely chopped
  • 1 cup cranberry sauce
  1. Meanwhile, combine the chopped jalapeño and cranberry sauce in a small mixing bowl. Refrigerate until ready to use.
  2. Serve taquitos warm with the jalapeño-cranberry sauce for dipping.

For the full post, visit Domesticate Me.