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+ servings

Turkey and Sweet Potato Taquitos with Jalapeño-Cranberry Sauce

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 10 taquitos


  • 2 cups shredded or chopped turkey Yes, you can use chicken.
  • 1 cup mashed sweet potatoes You can also use regular mashed potatoes or a combo if you like!
  • ½ teaspoon smoked paprika divided
  • 1 pinch cayenne pepper optional
  • Salt
  • Pepper
  • 10 6- inch flour tortillas You can use corn tortillas, but they’re much harder to work with.
  • 2 tablespoons extra virgin olive oil

For the jalapeño-cranberry sauce:

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


  • Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment and set aside.
  • 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.)
  • 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.)
  • 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.
  • Transfer the taquitos to the oven and bake for 15-18 minutes until browned and crispy.
  • Meanwhile, combine the chopped jalapeño and cranberry sauce in a small mixing bowl. Refrigerate until ready to use.
  • Serve taquitos warm with the jalapeño-cranberry sauce for dipping.