Thanksgiving Leftovers Recipe: Stuffed Sweet Potatoes
Grab your Thanksgiving leftovers staples & stuff them into a baked sweet potato! Customizable to make it your own, from paleo, Whole30, and gluten free!
Servings 2 servings
Calories 440kcal
Ingredients
- 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...
Instructions
- 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.
- Enjoy!
Notes
*to bake sweet potato, preheat oven to 375 degrees Fahrenheit, poke holes in the sweet potato and bake for 45 minutes until soft.
Nutrition is based on the toppings I choose (what is listed in the ingredients). Feel free to add whatever leftovers you like!
Nutrition
Serving: 1g | Calories: 440kcal | Carbohydrates: 53g | Protein: 35g | Fat: 9g | Fiber: 9g | Sugar: 23g