I’ve been really into stuffing things lately… example these harvest stuffed delicata squash and now I’m back here today with some dang delicious Thanksgiving Stuffed Sweet Potatoes!
I originally came up and planned for this recipe to be something I’d post after Thanksgiving as a way to use the inevitable leftover turkey, which you can totally still do! BUT after eating these, I realized how freaking yummy these are so I wanted to share ASAP since you can honestly just buy normal turkey (or chicken) breast and make these before the surplus of turkey lolz.
Okay, so what all is stuffed inside these deliciously loaded sweet potatoes? WELL I’LL TELL YA.
Diced turkey breast >> juicy and gooooooood
Roasted crispy broccoli and shallots
Dried cranberries for a sweetness
Crumbed goat cheese because cheese is the best
Walnuts for some crunchhhhh
Promise the flavor here is like undeniably GOOD. Make these now or after Thanksgiving, I don’t care when, you just gottaaaaaa make them. SOOOO YUMMY. Recipe below!
thanksgiving stuffed sweet potatoes
Ingredients
- 6 medium sweet potatoes pricked all over with a fork
- 2 cups small broccoli florets
- 1 large shallot thinly sliced
- 4 garlic cloves minced
- 2 tbsps olive oil
- healthy pinch salt and pepper
- 2 cups diced cooked turkey*****
- 3/4 cup dried cranberries
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 4 oz crumbled goat cheese
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 400F. Line two baking sheets with parchment paper.
- Place forked pricked sweet potatoes on one of the prepared baking sheets then roast in the oven until tender, about 35-45 minutes, flipping halfway through. Once done, remove from the oven and let cool slightly.
- Toss together broccoli florets, sliced shallot, minced garlic, olive oil, salt, and pepper on the second prepared baking sheet then roast in the oven until broccoli is starting to crisp up, about 30-40 minutes, tossing occasionally.
- If you need to cook turkey, do that now lolz.
- Add diced turkey, dried cranberries, dijon, maple syrup, goat cheese, and walnuts to a large bowl then toss to coat. Once broccoli and shallots are roasted, add them to the bowl as well and toss again.
- Once the sweet potatoes are cool enough to touch (or use oven mitts to hold), slice a lengthwise cut down the middle of each sweet potato (without slicing all the way through) then pinch the ends of the sweet potato and push inwards to expose the flesh. Fluff some of the sweet potato flesh with a fork then top with turkey/broccoli mixture and enjoy!
Recipe Notes
***** If you are making these before Thanksgiving and/or don’t have leftover turkey, I recommend buying turkey breast tenderloins and roasting them in the oven (covered in oil and spices of choice) until internal temp reaches 165F. You can also sub chicken but the turkey wayyyyyy better IMO.
Hope you enjoy this recipe! If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your thanksgiving stuffed sweet potatoes in action. Byyyeeee!
xx ab
p.s. more thanksgiving recipes here!