Baked Sweet Potatoes w/ Turkey & Cranberries

Dec 1, 2020 | Side Dish

Reinventing Thanksgiving Leftovers!

Your Thanksgiving meal is but a distant memory today, or at least you think so. There are more interesting ways to enjoy leftovers besides the notorious Turkey leftover sandwich. Here are some ideas…  

·      Turkey and vegetables over pasta.  Simmer turkey and vegetable remains in Bertolli pasta sauce and serve over pasta. 

·      Turkey Burritos. Use light whole-wheat tortillas and fill with turkey and vegetables. Top with salsa and bake until warm. 

·      When in doubt, cook soup. Whenever I have a ton of leftover vegetables and meats, I throw everything in the slow cooker with water and stock to make a hearty winter soup. 

Tips to staying healthy throughout the holidays…

·      Drink Water: lots of it, to the tune of ½ to one gallon.

·      Exercise: Don’t delay; don’t think about it, just to it. Exercise is completely underrated during the holidays. It’s the best way to control your weight alone with portion control on “non-holiday” days.  Physical activity is also a great way to control stress and anxiety during the holiday season. 

·      Eat healthy: Focus on fresh foods such as fruits, vegetables, lean protein (white meat turkey) and whole grains. Eat like this on a regular basis and you’ll find that days like Thanksgiving, Hanukah and Christmas may have no affect on your weight at all. 


Baked Sweet Potatoes w/ Turkey & Cranberries 

Total time: 60 minutes 

Makes: 2 Servings 



·      2 medium sweet potatoes (about 8 to 10 ounces each)

·      2 tablespoons olive oil, divided 

·      2 cups left over vegetables such as (brussels sprouts, kale, carrots, broccoli) 

·      ½ cup fresh cranberries or cranberry sauce. 

·      1 cup shredded or diced cooked turkey 

·      2 tsp mustard 

·      1 tablespoon minced onion or shallot 

·      Salt & pepper 

·      1 tablespoon slivered or sliced toasted almonds 



1.     Preheat oven to 425 degrees. Prick sweet potatoes with a fork all around. Rub with olive oil and place in oven on a baking sheet for about 40 minutes. 

2.     Meanwhile, heat a sauté pan to medium heat and add in 1 tablespoon oil. 

3.     Add in onion, cook for about 1 minutes, add in vegetables, cook for about 2 to 3 minutes until warmed through.

4.     Add in cranberries and chicken, cook for another 5 minutes. 

5.     Remove from pan, stir in mustard and sprinkle with toasted almonds. 

6.     Remove sweet potato from oven. Hold potato with a kitchen towel, use a knife to make a lengthwise cut about ¾ of the way through the potato. Using both hands pinch the ends to expose the flesh. 

7.     Split vegetables between the two potatoes, fill and serve. 

Recipe by: Jacqueline Gomes, RDN 


Meet Your Dietitian

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Hi, I’m Jacqueline

I understand first hand how frustrating weight loss programs can be without the proper guidance. My goal is to help you change your mindset from restrictive dieting to one of freedom and confidence around food. I’d love to help you on your journey.


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