Holiday Stuffed Sweet Potatoes with Turkey and Cranberry Sauce

Hi, I’m Chef Emma! We all know that one of the best parts of the holiday season is the leftovers. But sometimes, a cold turkey sandwich just doesn’t cut it. That’s why I love these Holiday Stuffed Sweet Potatoes.

They are a brilliant “two-in-one” meal that repurposes your roast turkey and cranberry sauce into something that tastes brand new and exciting.​

“Looking for more holiday side dish ideas? Check out our complete guide: 10 Best Seasonal and Holiday Side Dishes“

Holiday Stuffed Sweet Potatoes with Turkey and Cranberry Sauce

The ultimate holiday leftover makeover! Tender baked sweet potatoes stuffed with savory roast turkey, tangy cranberry sauce, and crunchy pecans.

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Ingredients Equipment Method Notes

Ingredients

  

• 4 medium Sweet potatoes scrubbed clean
• 2 cups Cooked turkey shredded (leftover or deli roasted)
• 1 cup Cranberry sauce homemade or canned whole berry
• 1 tbsp Olive oil
• 1/4 cup Pecans chopped
• 2 tbsp Fresh parsley chopped
• Salt and Black pepper to taste
• Optional: 1/2 cup Goat cheese or Feta crumbles

Equipment

• – Baking sheet
• Foil
• Fork

Method

 

1. Roast Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Place on a foil-lined baking sheet and roast for 45-60 minutes, until tender.
2. Warm Filling: While potatoes are finishing, gently warm the shredded turkey in a skillet or microwave. If it’s dry, add a splash of chicken broth or gravy.
3. Slice & Fluff: Slice each sweet potato lengthwise down the center (don’t cut all the way through). Squeeze ends to open them up. Fluff the inside flesh with a fork.
4. Stuff: Fill each potato generously with the warm turkey. Top with a spoonful of cranberry sauce.
5. Garnish: Sprinkle with chopped pecans, fresh parsley, and crumbled cheese (if using). Serve warm.

Notes

If your cranberry sauce is cold, you can pop the stuffed potatoes back in the oven for 5 minutes to warm everything through.
Calories: 360
Protein: 22

Imagine a fluffy, roasted sweet potato split open and filled to the brim with savory shredded turkey, tangy cranberry sauce, and a sprinkle of pecans for crunch.

It’s sweet, savory, tart, and texturally perfect—like Thanksgiving dinner in a single, edible bowl! Whether you serve this as a creative day-after lunch or a festive pre-holiday dinner, it’s guaranteed to be a hit.​

Nutrition Facts for Holiday Stuffed Sweet Potatoes with Turkey and Cranberry Sauce

Tips and Variations for Holiday Stuffed Sweet Potatoes with Turkey and Cranberry Sauce

• Cheese Please: A crumble of goat cheese or feta on top adds a creamy tang that balances the sweetness of the cranberry sauce and potatoes beautifully.​
• Leftover Magic: Don’t stop at turkey! You can also stuff these with leftover stuffing or even green bean casserole for the ultimate “everything but the kitchen sink” meal.​
• Crispy Skin: Rub the sweet potatoes with olive oil and a little salt before baking. This makes the skin crispy and delicious, so you can eat the whole thing!.​
• Vegetarian Swap: Replace the turkey with cooked lentils or chickpeas for a plant-based version that is just as filling and festive.​

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Summary: The ultimate holiday leftover makeover! Tender baked sweet potatoes stuffed with savory roast turkey, tangy cranberry sauce, and crunchy pecans.
Equipment:

• Baking Sheet
• Foil
• Fork

Ingredients:

• 4 medium Sweet potatoes, scrubbed clean
• 2 cups Cooked turkey, shredded (leftover or deli roasted)
• 1 cup Cranberry sauce (homemade or canned whole berry)
• 1 tbsp Olive oil
• 1/4 cup Pecans, chopped
• 2 tbsp Fresh parsley, chopped
• Salt and Black pepper to taste
• Optional: 1/2 cup Goat cheese or Feta crumbles

Instructions:

1. Roast Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Place on a foil-lined baking sheet and roast for 45-60 minutes, until tender.
2. Warm Filling: While potatoes are finishing, gently warm the shredded turkey in a skillet or microwave. If it’s dry, add a splash of chicken broth or gravy.
3. Slice & Fluff: Slice each sweet potato lengthwise down the center (don’t cut all the way through). Squeeze ends to open them up. Fluff the inside flesh with a fork.
4. Stuff: Fill each potato generously with the warm turkey. Top with a spoonful of cranberry sauce.
5. Garnish: Sprinkle with chopped pecans, fresh parsley, and crumbled cheese (if using). Serve warm.

Notes: If your cranberry sauce is cold, you can pop the stuffed potatoes back in the oven for 5 minutes to warm everything through.
Calories: 360
Protein: 22