Turkey and Sweet Potato Taquitos with Jalapeño-Cranberry Sauce

Thanksgiving may be a meal for a small group, but somehow the leftovers always seem to multiply. That is not a problem when those leftovers can be turned into something crisp, warm, and completely satisfying. These Turkey and Sweet Potato Taquitos with Jalapeño-Cranberry Sauce are a delicious way to give leftover turkey and mashed sweet potatoes a fresh new life.

Thanksgiving leftovers are comforting on their own, and there is nothing wrong with reheating a plate of turkey, potatoes, and sides. A classic turkey sandwich is always welcome too. But when there is a refrigerator full of food waiting to be used, it helps to have a recipe that feels different from the holiday meal itself. These baked taquitos do exactly that. They are easy, flavorful, and fun to eat, with a crisp tortilla outside and a smoky, slightly sweet filling inside.

The combination of tender turkey and creamy sweet potatoes makes a perfect filling for homemade taquitos. Smoked paprika adds warmth and depth, while a small pinch of cayenne gives the mixture a gentle kick. Once rolled in flour tortillas and baked until golden, the taquitos become crunchy on the outside while staying soft and savory in the center.

The dipping sauce is just as important as the taquitos. Cranberry sauce is bright, tart, and naturally sweet, and finely chopped jalapeño gives it heat and freshness. Together, they create a quick jalapeño-cranberry sauce that balances the richness of the turkey and sweet potatoes. It is a simple dip, but it makes the whole dish feel special.

One of the best things about this Thanksgiving leftovers recipe is how little effort it requires. You do not need to fry anything, and you do not need complicated ingredients. The filling comes together in one bowl, the taquitos are rolled by hand, brushed with seasoned olive oil, and baked until crisp. Even when you are tired after a big holiday meal, this is a realistic and rewarding dish to make.

These baked turkey taquitos also work beyond Thanksgiving. If you do not have leftover turkey, use shredded chicken. If you do not have mashed sweet potatoes, mash a roasted or boiled sweet potato, or use regular mashed potatoes. The recipe is flexible, making it a great option for a weeknight dinner, a casual snack, or a party appetizer.

Because the taquitos are baked instead of fried, they feel lighter than many leftover holiday dishes. They are still satisfying, but they do not have the heaviness of an overstuffed sandwich. Serve them warm with the jalapeño-cranberry sauce, and add guacamole if you want another creamy dipping option.

If your tortillas are cold or stiff, warm them briefly before rolling. This helps prevent cracking and makes the taquitos easier to shape. Flour tortillas are the easiest to work with, though corn tortillas can be used if preferred. Leave a little space at the ends of each tortilla because the filling may shift slightly as the taquitos bake.

These Turkey and Sweet Potato Taquitos with Jalapeño-Cranberry Sauce are crisp, colorful, and full of holiday flavor without feeling like the same plate of leftovers all over again. They are an easy way to turn what you already have into something new, and they make a great post-Thanksgiving lunch, dinner, or appetizer.

Turkey and Sweet Potato Taquitos with Jalapeño-Cranberry Sauce

Serves: 2 to 4

Yield: 10 taquitos

Prep Time: 10 minutes

Cook Time: 15 to 18 minutes

Ingredients

• 2 cups shredded or chopped turkey, or chicken
• 1 cup mashed sweet potatoes, regular mashed potatoes, or a combination
• ½ teaspoon smoked paprika, divided
• 1 pinch cayenne pepper, optional
• Salt, to taste
• Pepper, to taste
• 10 6-inch flour tortillas
• 2 tablespoons extra virgin olive oil

For the Jalapeño-Cranberry Sauce

• 1 jalapeño, seeded and finely chopped
• 1 cup cranberry sauce

Instructions

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper and set it aside.

Place the turkey, mashed sweet potatoes, ¼ teaspoon smoked paprika, and cayenne pepper in a medium bowl. Mix until well combined. Taste the filling and season with salt and pepper as needed. If desired, stir in a small spoonful or two of gravy for extra moisture.

Spoon about 2 heaping tablespoons of the turkey mixture onto each tortilla, leaving about ½ inch of space on both sides. If the tortillas are very cold, warm them in the microwave for 20 to 30 seconds so they roll more easily.

Roll each tortilla tightly around the filling, like a cigar.

Place the rolled taquitos seam-side down on the prepared baking sheet.

In a small bowl, combine the olive oil, the remaining ¼ teaspoon smoked paprika, and a generous pinch of salt. Brush the taquitos all over with the seasoned oil, including the bottoms.

Bake for 15 to 18 minutes, or until the taquitos are browned and crispy.

While the taquitos bake, stir the chopped jalapeño into the cranberry sauce. Refrigerate the sauce until ready to serve.

Serve the taquitos warm with the jalapeño-cranberry sauce for dipping. Guacamole also makes a great addition.

Crispy baked taquitos, smoky turkey and sweet potato filling, and a spicy cranberry dip make this one of the easiest and most satisfying ways to enjoy Thanksgiving leftovers.

Turkey and Sweet Potato Taquitos with Jalapeño-Cranberry Sauce

By:
Serena Wolf

Prep Time
10 mins

Cook Time
20 mins

Servings:
10 taquitos

Ingredients

• 2 cups shredded or chopped turkey, or chicken
• 1 cup mashed sweet potatoes
• ½ teaspoon smoked paprika, divided
• 1 pinch cayenne pepper, optional
• Salt
• Pepper
• 10 6-inch flour tortillas
• 2 tablespoons extra virgin olive oil

For the jalapeño-cranberry sauce:

• 1 jalapeño, seeded and finely chopped
• 1 cup cranberry sauce

Instructions

• Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
• Combine the turkey, mashed sweet potatoes, ¼ teaspoon smoked paprika, and cayenne pepper in a medium bowl. Season with salt and pepper to taste.
• Spoon 2 heaping tablespoons of filling onto each tortilla, then roll tightly and place seam-side down on the baking sheet.
• Mix the olive oil with the remaining ¼ teaspoon smoked paprika and a pinch of salt. Brush the taquitos all over with the oil mixture.
• Bake for 15 to 18 minutes, until browned and crisp.
• Stir the chopped jalapeño into the cranberry sauce and refrigerate until serving.
• Serve the taquitos warm with jalapeño-cranberry sauce for dipping.

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