When the post-feast fog settles and the fridge is bursting, stuffed sweet potatoes rescue both your sanity and your leftovers. It’s like giving Thanksgiving a second chance, without the mountain of dishes. Because the kids want something fun, you want something easy, and the fridge wants its space back — stuffed sweet potatoes are the day-after Thanksgiving hero we all need.
You Will Need:
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 (optional)
What to Do:
1. 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.
2. Roast potatoes until cheese begins to melt and potato flesh is just warmed through, about 20 minutes.
3. Remove from oven. Using a spoon, mix cheese into potato flesh.
4. 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.
5. Continue to roast potatoes until filling is heated through, 20 to 25 minutes.
References:
Recipe idea from Delish
Photo by Stephanie Felzenberg
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