THIS LOADED SWEET POTATO IS MY FAVORITE WAY TO USE UP MY THANKSGIVING LEFTOVERS
Most people say leftovers are the best of Thanksgiving, and I totally agree. After a classic turkey day meal of roasted turkey, stuffing, mashed potatoes, and gravy, you get to conjure up a creative vision for those leftovers. We’ve done a spin on Crunchwraps, potato skins, and Thanksgiving casserole, but never a baked sweet potato. This one is for those who are in the mood for good carbs (ahem, sweet potato!) and all of the toppings.
The cheese:
I tested these leftover potatoes with brie, Greek feta, and Gouda. It depends on whether you’re feeling a zingy salty punch from feta, creamy pungent brie, or a subtle stringy Gouda experience.
The turkey:
The one time a year you roast a turkey, it should be the best turkey you've ever had. You want it to sing to your senses! I say this so that your leftovers don’t need any amendments. But if you do find yourself in a bland, dry turkey predicament, you can add fresh herbs, dried garlic powder, and butter. I did this with my cranberry brie turkey melts.
Cranberry sauce:I'm of the opinion that cranberry sauce is good eaten cold; however, some prefer it heated. In this recipe, I decided to place cranberry sauce on top of the sweet potato before heating, so it gets warmed through.
Storage:Since this is already an amalgamation of leftovers, I don’t recommend storing the stuffed potato after it’s been made.
Made this? Rate and review it below!
Yields: 4 servings
Prep Time: 15 minutes
Total Time: 1 hour
Ingredients
- 4
large whole baked sweet potatoes
- 4 oz.
crumbled or shredded cheese (such as brie, Greek feta, goat cheese, or Gouda)
- 1/2 tsp.
kosher salt, divided
- 1 c.
shredded leftover cooked turkey, divided
- 2 tbsp.
low-sodium chicken broth
- 12 tbsp.
leftover stuffing, divided
- 1/4 c.
store-bought cranberry sauce, divided
- 4 tsp.
coarsely chopped roasted pecans
Directions
- Arrange a rack in center of oven; preheat to 425°. Arrange potatoes on a parchment-lined baking sheet. Using a paring knife, cut potatoes in half down the center, being sure not to cut all the way through. Sprinkle about 1 oz. cheese into each slit; season with 1/4 tsp. salt total.
- Roast potatoes until cheese begins to melt and potato flesh is just warmed through, about 20 minutes.
- Remove from oven. Using a spoon, mix cheese into potato flesh.
- In a small bowl, combine turkey, broth, and remaining 1/4 tsp. salt. Top each potato with 3 Tbsp. stuffing, 1/4 cup turkey mixture, then 1 Tbsp. cranberry sauce and 1 tsp. pecans. Loosely cover with foil.
- Continue to roast potatoes until filling is heated through, 20 to 25 minutes.
