Description

Baked sweet potatoes stuffed with leftover turkey, stuffing, melty cheese, cranberry sauce, and pecans—an easy, cozy way to reinvent Thanksgiving leftovers into a comforting meal.

Ingredients

4 large whole baked sweet potatoes

4 oz crumbled or shredded cheese (brie, 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 chopped roasted pecans

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Instructions

Preheat oven to 425°F (220°C). Place baked sweet potatoes on a parchment-lined baking sheet.
Slice each potato down the center without cutting through. Tuck about 1 oz cheese into each slit and season with 1/4 tsp salt.
Roast for 20 minutes, until cheese melts and potatoes are warmed through. Mix melted cheese into potato flesh with a spoon.
In a small bowl, combine shredded turkey, chicken broth, and remaining 1/4 tsp salt.
Top each potato with 3 Tbsp stuffing, 1/4 cup turkey mixture, 1 Tbsp cranberry sauce, and 1 tsp pecans. Loosely cover with foil.
Roast an additional 20–25 minutes, until hot and flavors have melded.

Notes

Use different cheeses like brie, feta, or Gouda for unique flavors.

Add herbs like thyme or rosemary for extra freshness.

Stir a bit of butter into the potato flesh for added richness.

Swap pecans for walnuts for a different crunch.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed potato
Calories: Approx. 420
Sugar: 14g
Sodium: 640mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 7g
Protein: 16g
Cholesterol: 45mg