Why You’ll Love This Recipe

I love this recipe because it uses ingredients I already have on hand and turns them into something completely new. The sweet potatoes become the perfect vessel for all the classic holiday flavors, and I can easily customize it with different cheeses. I enjoy how simple it is to assemble, and how impressive the finished dish looks despite being made from leftovers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 cup shredded leftover cooked turkey, divided
2 Tbsp. low-sodium chicken broth
12 Tbsp. leftover stuffing, divided
1/4 cup store-bought cranberry sauce, divided
4 tsp. coarsely chopped roasted pecans

Directions

I start by arranging a rack in the center of my oven and preheating it to 425 degrees F. I place the baked sweet potatoes on a parchment-lined baking sheet. With a paring knife, I slice each potato down the center without cutting all the way through. I tuck about 1 ounce of cheese into each slit and season the potatoes with 1/4 teaspoon of the salt.

I roast the potatoes for about 20 minutes, just until the cheese begins to melt and the sweet potato flesh is warmed through. I remove the tray from the oven and use a spoon to mix the melted cheese into the potato flesh.

In a small bowl, I combine the shredded turkey, chicken broth, and the remaining 1/4 teaspoon salt. I top each potato with 3 tablespoons of stuffing, 1/4 cup of the turkey mixture, 1 tablespoon cranberry sauce, and 1 teaspoon of chopped pecans. I loosely cover the potatoes with foil.

I return the potatoes to the oven and roast for another 20–25 minutes, until everything is hot and the flavors have melded together.

Servings and Timing

This recipe yields 4 servings. It takes about 15 minutes of prep time and a total of 1 hour from start to finish.

Variations

I like switching up the cheese depending on my mood—brie for creaminess, feta for tang, or Gouda for a mild melt. Sometimes I add a sprinkle of fresh herbs like thyme or rosemary. If I’m craving extra richness, I stir a little butter into the sweet potato flesh before adding the toppings. I also enjoy swapping pecans for walnuts when I want a different crunch.

Storage/Reheating

Since this recipe uses leftovers and includes multiple reheated components, I prefer enjoying the stuffed potatoes immediately after baking. If I must store one, I refrigerate it for up to a day and reheat it in a 350-degree oven until warmed through.

FAQs

Can I prep the potatoes ahead of time?

I prepare the ingredients ahead but assemble and bake just before serving.

Can I use other cheeses?

Yes, any cheese that melts well or crumbles nicely works.

Can I substitute the sweet potatoes?

I use baked russet potatoes for a more traditional stuffed potato feel.

How do I keep the filling from drying out?

The added broth keeps the turkey moist during reheating.

Do I need to re-bake the potatoes before stuffing?

No, the final bake warms everything through perfectly.

Can I add gravy?

Yes, a drizzle of warm gravy works wonderfully.

Can I use fresh turkey instead of leftovers?

Yes, any cooked turkey works.

Can I make this vegetarian?

I leave out the turkey and add sautéed vegetables or beans.

What if my cranberry sauce is too thick?

I thin it with a splash of water or orange juice.

How do I keep the pecans crunchy?

I add them right before serving.

Conclusion

I love making these Leftover Stuffed Sweet Potatoes because they turn holiday scraps into a comforting, flavorful meal that feels completely new. Each bite blends sweet, savory, creamy, and crunchy elements, making it a satisfying way to enjoy the best parts of Thanksgiving all over again.