If you’re having an intimate Thanksgiving gathering and looking for all things Thanksgiving (but on a smaller scale), look no further! Stuffed Thanksgiving Sweet Potatoes provide all the Thanksgiving tastes you’re looking for in just one dish! Beloved sweet potatoes are baked until soft, then stuffed with shredded turkey smothered in a cranberry-infused barbeque sauce, and sprinkled with a cornbread crumble and some sharp cheddar cheese. Just to make things even better, the loaded spuds head back to the oven and bake until all those rich flavors really come together. Stuffed Thanksgiving Sweet Potatoes have it all! Add a delicious side salad and maybe a soft dinner roll, and you have a wonderful Thanksgiving meal… minus those endless hours in the kitchen. Now, you have to be thankful for that! Go stuff yourselves!
Ingredients
- 6 sweet potatoes, scrubbed well
- olive oil, to taste
- kosher salt, to taste
- 1/4 cup cranberry sauce
- 1 cup barbeque sauce
- 2 cups turkey, cooked and shredded
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup cornbread or corn muffins, cooked and crumbled, can substitute leftover stuffing
- fresh herbs, optional, of your choice, to taste, for garnish
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Lightly rub the sweet potatoes with the olive oil and evenly sprinkle with the salt.
Step 3 –Individually wrap the seasoned sweet potatoes with aluminum foil.
Step 4 –Place the wrapped sweet potatoes on an 18×23-inch baking sheet and bake until soft, about 45-55 minutes.
Step 5 –While the sweet potatoes are baking, in a medium saucepan over medium heat, add the cranberry sauce and the barbeque sauce, and heat until the cranberry sauce melts into the barbeque sauce.
Step 6 –Add the shredded turkey to the sauce mixture and cook until heated through.
Step 7 –In a small bowl, add the sharp cheddar cheese and the cornbread crumbles and stir to combine.
Step 8 –Carefully transfer the wrapped sweet potatoes to a 9×13-inch baking dish.
Step 9 –Use the tip of a knife to open the aluminum foil at the top of each sweet potato, leaving the rest of the aluminum foil intact.
Step 10 –Slice the sweet potatoes lengthwise, being careful not to cut all the way through.
Step 11 –Spread the sweet potatoes open and evenly fill them with the turkey mixture and sprinkle with the cheese mixture.
Step 12 –Bake the stuffed sweet potatoes until the cheese is melted and the cornbread crumbles are slightly browned, about 5 minutes.
Step 13 –Garnish with the fresh herbs and serve.
