Elevate your holiday leftovers or simply create a delicious, comforting meal with these incredible Roasted Bird & Cranberry Stuffed Sweet Potatoes. This dish takes tender, roasted sweet potatoes and fills them with a delightful mix of savory shredded poultry (turkey, chicken, or duck), tangy cranberry sauce, creamy cheese, and warm spices. It’s a harmonious blend of sweet and savory, making it a perfect main course or an impressive side dish for any occasion.
Why I Love This Recipe
This recipe is pure genius, especially after a big holiday meal, and I absolutely love it for its creativity and comforting flavors. It transforms simple ingredients into something truly extraordinary. The natural sweetness of the roasted sweet potatoes provides a perfect foil for the savory shredded poultry, while the cranberry sauce adds a wonderful tartness and festive touch. The cream cheese and butter make the filling incredibly luscious, and the hint of cinnamon and nutmeg ties all the warm, cozy flavors together. It’s a complete, satisfying meal that’s both elegant enough for guests and comforting enough for a weeknight, truly making the most of every delicious bite.
Ingredients
Here’s what you’ll need to create these delicious Roasted Bird & Cranberry Stuffed Sweet Potatoes:
- 4 medium sweet potatoes
- 1 ½ cups cooked roast turkey, chicken or duck, shredded
- ½ cup cranberry sauce (jellied or whole berry)
- ¼ cup chopped pecans (optional, for garnish)
- ¼ cup cream cheese, softened
- 2 tbsp butter, softened
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Swaps and Notes
- Sweet Potatoes: Medium-sized sweet potatoes work best for individual servings. Look for firm, unblemished potatoes.
- Cooked Bird: This recipe is fantastic for using up leftover roast turkey, chicken, or duck. Ensure it’s shredded into bite-sized pieces. If you don’t have leftovers, you can quickly roast or pan-fry chicken breast/thighs and shred them.
- Cranberry Sauce: Both jellied and whole berry cranberry sauce work well. The whole berry will add more texture.
- Cream Cheese: Softened full-fat cream cheese provides the best creaminess and flavor.
- Butter: Softened butter helps bind the filling and adds richness.
- Spices: Cinnamon and nutmeg are classic pairings with sweet potatoes and poultry. A pinch of ground ginger or cloves could also be added.
- Pecans: Chopped pecans add a lovely crunch and nutty flavor as a garnish. Toasted pecans are even better! Walnuts can be substituted.
- Garnish: Fresh parsley adds a pop of color and freshness.
Instructions
Let’s get these delicious Stuffed Sweet Potatoes ready!
- Prepare the Sweet Potatoes (Initial Bake): Preheat your oven to 400°F (200°C). Pierce each of the 4 sweet potatoes several times all over with a fork (this prevents them from bursting). Place them directly on a baking sheet (or foil-lined sheet for easier cleanup) and bake for 45-50 minutes, or until they are very tender when squeezed.
- Cool Sweet Potatoes: Once cooked, remove the sweet potatoes from the oven and let them cool slightly until they are comfortable enough to handle.
- Make the Filling: While the sweet potatoes are cooling, prepare the filling. In a large mixing bowl, combine the 1 ½ cups shredded cooked roast turkey (or other bird), ½ cup cranberry sauce, ¼ cup softened cream cheese, 2 tablespoons softened butter, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and salt and pepper to taste. Mix everything well until all ingredients are thoroughly combined.
- Stuff the Sweet Potatoes: Carefully slice each sweet potato in half lengthwise. Using a spoon, gently scoop out most of the soft sweet potato flesh, leaving a small border (about 1/4-inch) of flesh attached to the skin to maintain the potato’s shape.
- Combine Flesh with Filling: Add the scooped-out sweet potato flesh to the bowl with the turkey and cranberry mixture. Stir to incorporate thoroughly, mashing the sweet potato flesh into the mixture.
- Spoon Filling Back: Spoon the seasoned filling mixture generously back into each of the hollowed-out sweet potato skins, mounding it slightly.
- Bake Again: Return the stuffed sweet potatoes to the oven on the baking sheet. Bake for an additional 10-12 minutes, or until the filling is heated through and slightly golden on top.
- Serve: Remove the stuffed sweet potatoes from the oven. Garnish generously with the chopped pecans (if using) and fresh chopped parsley. Serve hot and enjoy!
Tips for Success
- Don’t Overcook Sweet Potatoes: Bake them until just tender. Overcooking can make them too watery.
- Cool Slightly: Allowing the sweet potatoes to cool slightly makes them easier and safer to handle when scooping out the flesh.
- Don’t Over-Scoop: Leave enough sweet potato flesh attached to the skin to create a sturdy “boat” for the filling.
- Taste the Filling: Always taste the filling before stuffing the potatoes and adjust seasonings (salt, pepper, spices) to your preference.
- Warm Cream Cheese & Butter: Ensure cream cheese and butter are softened for easier mixing into the filling.
- Batch Baking: If using for a holiday meal, the sweet potatoes can be baked ahead of time, cooled, and refrigerated. The filling can also be prepared ahead. Assemble and bake just before serving.
Serving Suggestions and Pairings
These Roasted Bird & Cranberry Stuffed Sweet Potatoes can serve as a delightful main course or an elevated side dish. They pair wonderfully with:
- A Simple Green Salad: A light, crisp green salad with a vinaigrette provides a fresh contrast.
- Roasted Vegetables: Complement with roasted Brussels sprouts or green beans.
- Extra Cranberry Sauce: A dollop of extra cranberry sauce on the side for those who love it.
- Holiday Feasts: A fantastic addition to Thanksgiving or Christmas dinners.
- For other great ways to use poultry or serve a crowd, consider our This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit or These Sheet Pan Quesadillas Are My Favorite Way To Feed A Crowd Fast.
Storage and Leftover Tips
These stuffed sweet potatoes make fantastic leftovers!
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual stuffed sweet potatoes in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them, but the skin won’t be as crispy.
- Freezing: Stuffed sweet potatoes can be frozen before the second bake. Assemble them, then flash freeze on a baking sheet until solid. Wrap tightly in plastic wrap and then foil, and store in a freezer-safe bag for up to 2-3 months. Bake from frozen (add about 20-30 minutes to the second bake time, ensuring they are heated through).
More Recipes You Will Love
If you loved the sweet, savory, and comforting nature of these stuffed sweet potatoes, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that embrace flavorful poultry and comforting bakes:
- For another fantastic way to use leftover poultry or make a quick chicken meal, try A Light Tangy Chicken Salad I Actually Crave (And There’s No Mayo In Sight).
- If you’re a fan of comforting turkey dishes, our These Easy Turkey Wings Are My Favorite Comfort Food For Lazy Sundays are a must-try.
- And for a universally loved bake that utilizes fruit, check out This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
Final Thoughts
These Roasted Bird & Cranberry Stuffed Sweet Potatoes are a testament to how simple ingredients can be combined to create a truly impressive, flavorful, and incredibly comforting dish. They’re perfect for adding a festive touch to any meal and making the most of delicious roasted poultry.
Give this recipe a try and elevate your next sweet potato experience! What’s your favorite way to transform holiday leftovers into a new meal? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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