Turkey Dinner Sweet Potatoes
This post contains affiliate links. For more information, read my privacy policy.
If you and your family do Thanksgiving, you’re going to want leftovers this year! Honestly, I love these Thanksgiving-Stuffed Sweet Potatoes way more than I love any of the individual ingredients by themselves. Kinda like how a burger is better as the sum of its parts than just having meat, pickles, lettuce, and tomatoes on the same plate in separate bites. This dish is simple to throw together and is a great way to make all that extra food vanish. You can swap the braised collard greens for whatever kind of green your family likes to serve, or leave them out or use stuffing instead (there are AIP-friendly stuffing recipes out there if you need one). Similarly, you can replace the cranberry sauce with gravy. Whatever floats your (gravy) boat!
Looking for more easy AIP recipes?
I know diet change can feel overwhelming. I started the autoimmune protocol at a time when only four other people were writing about it, and over the years, I’ve striven to give you the resources I wish I’d had when I got started. Not just recipes, but ways to implement them. My first ebook 28 Days of AIP is a meal plan that will help you get going (or get back on the wagon) with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal! It’s available as a digital download for $9.99.
Turkey Dinner Sweet Potatoes
Equipment
Ingredients
- 2 sweet potatoes pierced with a fork
- 1 tablespoon coconut oil
- maple syrup to taste
- ground cinnamon to taste
- 1/2 pound turkey cooked and shredded
- 1 cup braised collard greens
- 1/2 cup cranberry sauce
- sea salt to taste
Instructions
- Preheat the oven to 375 degrees F. Cover the sweet potatoes in coconut oil and wrap in aluminum foil, then bake 45 minutes or until fork tender.
- Meanwhile, warm up the leftovers on the stove or in the microwave so they're hot by the time the potatoes are done.
- Cut a slit down the center of the sweet potatoes and gently pry them open, creating a pouch for the toppings. Drizzle with maple syrup and add a sprinkle of cinnamon.
- Stuff the potatoes with turkey, collard greens, and cranberry sauce, then serve.