Leftovers have never tasted so good! These turkey, cranberry and goat cheese stuffed sweet potatoes are healthy and delicious. Use chicken in place of turkey if that’s what you have on hand.
Turkey, Cranberry & Goat Cheese Stuffed Sweet Potatoes Recipe
The first time I made 3-Ingredient Brie & Cranberry Phyllo Turnovers, I was smitten with the cranberry sauce-melty cheese combo. What’s not to like? A little sweet, a lot savory and cheesy. All good.
The inspiration for the turkey, cranberry and goat cheese stuffed sweet potatoes came directly from those appetizers. Well, and also from the always-popular Turkey Taco Stuffed Sweet Potatoes. Whether you have extra cooked turkey or chicken on hand, this meal is a fantastic way to repurpose leftovers.
Turkey, Cranberry & Goat Cheese Stuffed Sweet Potatoes
There is really nothing difficult about this recipe. The first step is to cook the sweet potatoes. When I’m making this in a hurry, I cook the potatoes in the microwave, but you’re welcome to bake them in the oven, too.
Scoop out the cooked potato, leaving the skins intact, and mix the mashed potatoes with some sautéed green onions and sage. The fresh herb adds an extra dose of Thanksgiving flavors.
Stuff the potato skins with the mashed mixture and top with the warmed chopped turkey (or chicken), cranberry sauce, crumbled goat cheese and pecans. I used this homemade cranberry sauce, which has less sugar than most versions, but feel free to use any homemade or good-quality store bought cranberry sauce you wish.
Pop the stuffed sweet potatoes under the broil just long enough to heat the goat cheese, but take care to watch them carefully so that the pecans don’t burn.
Turkey, Cranberry & Goat Cheese Stuffed Sweet Potatoes
Ingredients
- 2 medium sweet potatoes
- 4 teaspoons olive oil divided
- 1/8 teaspoons salt
- 3 green onions thinly sliced
- 2 tablespoons minced fresh sage
- 6 ounces about 1 1/2 cups cooked & chopped turkey or chicken breast
- 1 ounce soft goat cheese chevre, crumbled
- 1 ounce pecans chopped
- 1/4 cup homemade cranberry sauce I used this one
- 2 tablespoons minced flat-leaf parsley
Instructions
- Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
- Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins.
- With the back of a fork, mash the potato flesh until most lumps are gone. Stir in 2 teaspoons olive oil and salt.
- Heat 1 teaspoon olive oil in a small nonstick skillet set over medium heat. Add the green onions and sage, and cook until tender, about 2 minutes. Stir half of the green onion mixture into the sweet potatoes.
- Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
- Add the remaining 1 teaspoon olive oil to the skillet with the remaining cooked green onions. Stir in the turkey (or chicken) and cook until just heated through, 1 to 2 minutes.
- Preheat the broiler.
- Spoon the turkey mixture into each sweet potato skin. Divide the crumbled goat cheese, pecans and cranberry sauce between potatoes.
- Broil until the cheese is starts to melt, about 1 minute. Garnish with parsley. Serve.
Notes
Nutrition
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
Leave a Reply