I said I’m doing Thanksgiving for three this year, but of course I’ll make enough food to feed a dozen. Part of that is not wanting to scale down certain recipes, and part of it is pure strategic planning: I want amazing leftovers.
Even people who don’t usually love leftovers make an exception for Thanksgiving. Reheated turkey and sides are great, and classic sandwiches are reliable, but when you have a mountain of leftovers, it’s worth getting creative to avoid “Thanksgiving burnout.” To help with that, here’s a post-feast idea you’ll look forward to: Turkey and Sweet Potato Taquitos with Jalapeño-Cranberry Sauce.
I’ve been waiting months to share this one — “Thanksgiving Taquitos” has been on my idea list for ages — and now I can finally let you in on the magic.
These taquitos combine shredded turkey and creamy sweet potato, boosted with smoked paprika and a hint of cayenne for depth and warmth. The filling is wrapped in tortillas and baked until crisp, then dipped in a bright, spicy cranberry sauce with chopped jalapeño. The contrast of smoky, soft filling and tangy, slightly spicy sauce is seriously addictive.
I’ve made plenty of creative leftover dishes over the years, but this one might be my favorite. They’re fun to eat, easy to share, and ideal for turning Thanksgiving remnants into something new and exciting. I may have eaten several while sitting on my living room floor — no regrets.
I also fed them to my roommate Logan, who reacted with raw enthusiasm (and alarmingly large bites). Big win.
Think making taquitos is time-consuming? Not at all. From mixing the leftovers to rolling and baking, it takes about 15 minutes of hands-on time and results in crisp, golden taquitos. Brush them with a little olive oil, bake until crunchy, and you’re done.
These baked taquitos are also a lighter leftover option compared with heavy turkey-and-stuffing sandwiches. With reasonable portions, they fit nicely into a balanced meal plan — three taquitos is a satisfying serving for most people.
You don’t need Thanksgiving leftovers to make these: substitute roast chicken and a roasted sweet potato for a quick weeknight version. They also make fantastic party finger food — easy to prep, crowd-pleasing, and perfect with a side of guacamole.
I’ll be offline for a few days to enjoy Thanksgiving with friends and family, but I’ll check email for any last-minute cooking questions. Wishing you a happy, delicious holiday full of laughter and great food — I’m grateful for every one of you.
Turkey and Sweet Potato Taquitos with Jalapeño-Cranberry Sauce (Serves 2–4)
Ingredients:
2 cups shredded or chopped turkey (chicken works too)
1 cup mashed sweet potatoes (or regular mashed potatoes, or a mix)
½ teaspoon smoked paprika, divided
Pinch cayenne pepper (optional)
Salt and pepper, to taste
10 6-inch flour tortillas (corn tortillas are harder to roll but can be used)
2 tablespoons extra virgin olive oil
For the jalapeño-cranberry sauce:
1 jalapeño, seeded and finely chopped
1 cup cranberry sauce
Directions:
– Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
– In a medium bowl, combine the turkey, mashed sweet potatoes, ¼ teaspoon smoked paprika, and cayenne if using. Taste and season with salt and pepper. If you like, stir in a couple tablespoons of gravy for extra richness.
– Scoop about 2 heaping tablespoons of the turkey mixture onto each tortilla, leaving roughly ½ inch of empty tortilla on both sides so the filling has room while baking. If the tortillas are cold and stiff, warm them briefly to make rolling easier.
– Roll the tortillas tightly like little cigars and place them seam-side down on the prepared baking sheet.
– In a small bowl, whisk together the olive oil, the remaining ¼ teaspoon smoked paprika, and a generous pinch of salt. Brush each taquito all over, including the bottoms.
– Bake for 15–18 minutes, or until the taquitos are golden brown and crisp.
– While the taquitos bake, combine the chopped jalapeño and cranberry sauce in a small bowl. Chill until ready to serve.
– Serve the taquitos warm with the jalapeño-cranberry sauce for dipping. Guacamole or a simple green salad make great accompaniments.
Enjoy — these are real crowd-pleasers.
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