As promised I am bringing you another Thanksgiving leftovers idea. My family cooks for an army so every year there are extra potatoes, turkey, stuffing, etc. My family begins to fill Tupperware to the brim as doggie bags to send people home with. If you’re like us, you’ll now finally be able to put these dinner scraps to good use. Thanksgiving Stuffed Sweet Potatoes is the recipe solution to this leftovers problem.
There are the classic, and potentially more obvious, dishes that people tend to prepare with their leftovers such as turkey sandwiches and some variation of turkey soup (even I participated in these after making my bird). But, wouldn’t it be more exciting to have something a little more inspirational to serve throughout the week? This recipe will do just that. It will shake up the monotony and bring you a trendy new way to indulge in an additional nap-inducing meal. (I never said it wouldn’t be filling!)
Thanksgiving stuffed sweet potatoes are exactly what they sound like. It’s all the delicious leftovers baked right into the potato. I used what I had as extras including gravy, stuffing, turkey and cranberry sauce however, the possibilities are endless. Stuff them with root vegetables or go on a carb overdose and stuff them with extra mashed potatoes! The goal is to use up the last of what’s floating around your refrigerator. I promise the result will be fabulous.
Top with a cool scoop of cranberry sauce (I posted my recipe for cranberry sauce last week. Feel free to use this tart and crisp recipe for yours! … )
Here’s the recipe for my version of Thanksgiving Stuffed Sweet Potatoes:
…all for the love of the dish
- 3 large sweet potatoes
- 3/4 cup stuffing
- 8 oz sliced turkey
- 1/2 cup turkey gravy
- 1/2 cranberry sauce
- 1 tbsp olive oil
- salt and pepper to taste
- Preheat oven to 375 degrees.
- Wash 3 large sweet potatoes. Using a fork, poke holes all the way around the potato. Put the potatoes in a microwave save container, add about 2 tbsp of water and cover with a wet paper towel. Cook for 7 to 10 minutes or until it is mostly tender.
- Put the potatoes on the rack in the oven for another 5 to 10 minutes or until they are soft to touch but not so soft that they won’t hold their shape when cut.
- Line a baking dish with foil . Brush the potatoes with a small amount of oil and cut in half. Lay out each half on the baking dish. Scoop out about 1 & ½- 2 tbsp of the sweet potato (You can use this extra potato however you like; it won’t be used in this recipe). In the cavity you created pour a spoonful of gravy. Then layer the stuffing and turkey on top. Lastly drizzle with another small spoonful of gravy and season with a pinch of salt and pepper.
- Once you have filled all the potatoes put in the oven to bake for 15-20 minutes.