Turkey and Cranberry Stuffed Sweet Potato
Prep time
Cook time
Total time
This recipe is great for those post-holiday leftovers. It can’t get much simpler than that! Bake your sweet potatoes and stuff with all of that delicious leftover Thanksgiving food.
Recipe type: Side Dish
Cuisine: American
Serves: 2
  • 2 medium sweet potatoes, thoroughly washed
  • 6 ounces leftover shredded turkey from Thanksgiving
  • ½ cup leftover cranberry sauce from Thanksgiving OR
  • Make the cranberry sauce
  • ½ cup fresh or frozen cranberries, divided
  • ¼ cup freshly squeezed orange juice and zest
  • 1 Tbsp pure maple syrup
  • ¼ tsp cinnamon
  • ⅛ tsp salt
  • ¼ cup water
  • Pecans for garnish
  1. Wash and cook the sweet potatoes at 425 degrees Fahrenheit for 45-50 minutes or until fork tender.
  2. While the sweet potatoes are cooking, warm up leftover turkey and prepare your cranberry sauce.
  3. If making homemade cranberry sauce, place a small saucepan on the stove and add in ¼ cup cranberries, orange juice, maple syrup, cinnamon, salt, and water.
  4. *If using fresh cranberries, rinse them and pick through to toss out any that are starting to wrinkle, then add to the pan. If using frozen, do not thaw, just add to the pan.
  5. Stir and bring to a boil. Reduce heat and simmer for 5-8 min or until most of the berries have popped.
  6. Add in the remaining ¼ cup cranberries. Remove from heat and let cool.
  7. When the sweet potatoes are ready, remove them from the oven.
  8. Cut open the baked sweet potatoes and stuff evenly with the turkey.
  9. Top with cranberry sauce and garnish with pecans.
  10. Enjoy!
Nutrition Information
Serving size: 1 potato Calories: 361.9 Fat: 4.6 Saturated fat: 1.4 Carbohydrates: 54.5 Sugar: 5.4 Fiber: 4.7 Protein: 27.2 Cholesterol: 67.2
Recipe by Sarah Koszyk at https://sarahkoszyk.com/healthiest-stuffed-sweet-potatoes-four-ways-dietitian-approved/