Roast Turkey and Cranberry Stuffed Sweet Potatoes

There’s something so cozy and comforting about a dish that combines classic flavors and textures into one satisfying bite. And that’s exactly what these Roast Turkey and Cranberry Stuffed Sweet Potatoes do! The subtle sweetness of the sweet potato mingling with savory roast turkey, tart cranberry sauce, and creamy, spiced filling will bring joy to any table. Whether you’re looking for a way to use leftover turkey or you just want to savor the flavors of the season, this recipe is sure to become a favorite in your home.

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Why You’ll Love This Recipe

First of all, leftovers, be gone! This recipe is a perfect way to breathe new life into leftover roast turkey (or even chicken). And because it combines such classic fall and winter flavors, it feels a bit like having Thanksgiving in every bite! Plus, it’s wholesome, filling, and can easily be adapted to suit your taste.

Not to mention, the smell that fills your kitchen as these bake is incredible—the cozy sweetness of cinnamon and nutmeg, mixed with the aroma of roasting turkey, will have you eagerly waiting for these to come out of the oven.

Taste and Texture

The combination of savory and sweet is what really makes this dish shine. Each bite offers layers of flavor: the caramelized sweetness of the roasted sweet potato, the tangy cranberry sauce cutting through the richness of the turkey, and the subtle warmth from cinnamon and nutmeg. The cream cheese adds a velvety texture, making each bite creamy and comforting, while the pecans offer a lovely crunch (if you choose to include them).

Benefits of the Recipe

• Versatile: This is a great dish for using up leftovers in a creative way.
• Wholesome: Packed with protein and fiber, this recipe will keep you feeling full and satisfied.
• Easy to Prepare: With minimal ingredients and a quick prep time, this is an ideal dish for a weeknight dinner or a holiday gathering.

Ingredients You’ll Need

• 4 medium sweet potatoes: Roasted to tender perfection, they form the base of this dish.
• 1 ½ cups cooked roast turkey, shredded: A delicious use for leftover turkey!
• ½ cup cranberry sauce: Adds a tart-sweet element to balance the savory turkey.
• ¼ cup chopped pecans (optional): For a bit of crunch and a nutty flavor.
• ¼ cup cream cheese, softened: This makes the filling extra creamy and delicious.
• 2 tbsp butter: Adds richness to the filling.
• 1 tsp ground cinnamon: A warm spice that complements both sweet and savory ingredients.
• ½ tsp ground nutmeg: Enhances the depth of flavor.
• Salt and pepper to taste: For seasoning.
• Fresh parsley, for garnish: Adds a pop of color and freshness at the end.

Tools You’ll Need

• Baking sheet
• Fork (for piercing sweet potatoes)
• Mixing bowl
• Spoon (for stuffing the sweet potatoes)

How to Make Roast Turkey and Cranberry Stuffed Sweet Potatoes

1. Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork—this prevents them from bursting as they bake. Place them on a baking sheet and roast for 45-50 minutes, or until they are fork-tender. Once cooked, remove from the oven and let them cool slightly.

Tip: You can test if the sweet potatoes are done by inserting a knife into the center; it should slide in easily.

2. Make the Filling

In a large mixing bowl, combine the shredded roast turkey, cranberry sauce, cream cheese, butter, cinnamon, nutmeg, salt, and pepper. Mix everything until well combined. The mixture should be creamy, and the ingredients evenly distributed.

Tip: If your cream cheese isn’t soft enough, microwave it for about 10 seconds to make it easier to stir.

3. Stuff the Sweet Potatoes

Slice each sweet potato in half lengthwise. Using a spoon, gently scoop out some of the sweet potato flesh, leaving a small border around the edges to help the skins hold their shape. Add the scooped-out sweet potato flesh to the turkey and cranberry mixture and stir to combine.

Spoon the filling back into the sweet potato skins, piling it up high.

4. Bake Again

Return the stuffed sweet potatoes to the oven and bake for another 10-12 minutes, or until the filling is heated through and the tops are slightly golden.

5. Serve

Remove the stuffed sweet potatoes from the oven. Garnish with chopped pecans (if using) and a sprinkle of fresh parsley. Serve them hot and enjoy the beautiful blend of flavors!

What to Serve with Roast Turkey and Cranberry Stuffed Sweet Potatoes

These stuffed sweet potatoes can stand alone as a hearty meal, but if you’re serving them as part of a larger spread, consider pairing them with a light side salad, roasted vegetables, or even a warm, crusty bread. They’d also be fantastic served alongside a bowl of creamy soup, such as butternut squash or a light chicken broth.

Tips for Making the Perfect Stuffed Sweet Potatoes

• Use Leftover Turkey: This recipe is ideal for using up any leftover roast turkey from a holiday meal. However, you can substitute with roasted chicken if turkey isn’t available.
• Make It Vegan: For a plant-based version, use a meat substitute like shredded jackfruit or tofu, swap the cream cheese with a vegan alternative, and skip the butter.
• Add Extra Veggies: If you want to boost the nutrition, try adding in some sautéed spinach or kale to the filling mixture.

Storage Instructions

These stuffed sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 15 minutes, or microwave until warmed through.

If you want to freeze them, let them cool completely before wrapping each stuffed potato half in foil and placing them in a freezer-safe bag. They will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in the oven.

Frequently Asked Questions

Can I use different types of potatoes?

Absolutely! While sweet potatoes add a natural sweetness that pairs well with the other ingredients, you can use regular russet or even Yukon gold potatoes if you prefer a more savory base.

What if I don’t have cranberry sauce?

No worries! You can use a bit of chutney, apple sauce, or even a spoonful of jam for that sweet and tart flavor.

Can I make these ahead of time?

Yes, you can assemble the stuffed sweet potatoes up to a day in advance and refrigerate them. When you’re ready to serve, simply bake them in the oven until heated through.

Conclusion

These Roast Turkey and Cranberry Stuffed Sweet Potatoes are a flavorful, wholesome dish that’s perfect for cozy dinners, holiday meals, or simply repurposing leftovers into something special. With their sweet and savory filling and comforting spices, they bring a wonderful twist to traditional stuffed potatoes. Give them a try, and don’t forget to share your creations with friends and family!

If you loved this recipe, you might also enjoy our Peach and Turkey Stuffed Acorn Squash or Roasted Butternut Squash with Sage and Pecans—both are perfect for fall and winter meals.

Happy cooking! Don’t forget to rate the recipe and pin it on Pinterest!

Nutritional Information (per serving)

• Calories: 320
• Protein: 18g
• Fat: 14g
• Carbohydrates: 35g
• Fiber: 5g
• Sugar: 10g

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