Turkey and Sweet Potato Taquitos with Jalapeño-Cranberry Sauce
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
10 servings
- 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
- 1 jalapeño (seeded and finely chopped)
- 1 cup cranberry sauce
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Preparation
Step 1
Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment and set aside.
Step 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.)
Step 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.)
Step 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.
Step 5
Transfer the taquitos to the oven and bake for 15-18 minutes until browned and crispy.
Step 6
Meanwhile, combine the chopped jalapeño and cranberry sauce in a small mixing bowl. Refrigerate until ready to use.
Step 7
Serve taquitos warm with the jalapeño-cranberry sauce for dipping.
Step 8
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