Grab your Thanksgiving leftovers staples & stuff them into a baked sweet potato! Customizable to make it your own, from paleo, Whole30, and gluten free!
Thanksgiving is over and what to do with all those leftovers!? Okay, I know that this post is going up before Thanksgiving, but I am always planning ahead when thinking about food. Whether it be at breakfast deciding on what’s for dinner or a few days before a holiday and what to do with all those Thanksgiving leftovers.
I know a lot of people think that leftovers are the best part of Thanksgiving. You have days and days of all that delicious food. I think by day 3 of leftovers it gets a little redundant. You can only have so many turkey sandwiches. My mom usually makes a turkey corn soup so we aren’t eating the same thing for a week straight. I wanted to change up your usually turkey sandwich and put a healthy spin on it.
This recipe was inspired by what I think is the perfect bite at Thanksgiving. For me that is usually turkey, mashed potatoes, and cranberry sauce. If you noticed a trend, I kinda love the sweet & savory combo. Sometimes I will even add bread in there to mimic a sandwich.
Instead of using bread, I stuffed all that into a baked sweet potato. I choose spinach, turkey, and cranberry sauce and then drizzled it with a cinnamon tahini sauce (I was never a big fan of gravy). My favorite brand of tahini is Soom – if you are looking to try it, use this link to save 10%. You can add whatever you want in there though. My rendition keeps it paleo and Whole30 approved, but go wild. If you don’t eat meat, add chickpeas instead. I’m thinking the addition of green bean casserole or stuffing and drizzled with gravy would be pretty epic. Happy leftovers my friends!
Thanksgiving Leftovers Recipe: Stuffed Sweet Potatoes
- 2 small sweet potatoes, baked* (about 200 grams each)
- 1/2 pound leftover turkey
- 1/4 cup cranberry sauce
- handful of fresh spinach
- 1 tablespoon tahini mixed with cinnamon
- chopped parsley
- Other toppings options: green bean casserole, gravy, stuffing, chickpeas...
- Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for toppings.
- Divide leftovers among the 2 potatoes, splitting evenly. Drizzle with tahini or gravy.
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