A simple, healthy recipe that uses up leftover turkey
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
Ingredients
  • 4 sweet potatoes
  • 1 cup barbecue sauce (your favorite, or see recipe below)
  • 2 cup pulled turkey
  • 1 cup cranberry salsa (recipe follows)
  • optional toppings: cilantro, sliced jalapenos
  • 1/2 cup tomato paste
  • 1/2 cup water
  • 3 tablespoon worcestershire sauce
  • 2 tablespoon apple cider vinegar
  • 3 tablespoon honey
  • 3 teaspoon ground chili powder
  • 1/4 teaspoon smoked paprika
  • 1 garlic clove, minced
  • salt and pepper, to taste
  • 3 cup (or 12 ounces) cranberries
  • 1/4 red onion
  • 1 tablespoon ginger, peeled and minced
  • 2 tablespoon lime juice
  • 1 tablespoon honey
  • salt and pepper, to taste
Directions
  1. Step 1: Preheat oven to 400 F.
  2. Step 2: Wrap 4 sweet potatoes individually in aluminum foil. Bake for 40 to 45 minutes, or until tender. Remove; keep warm.
  3. Step 3: In a large saucepot, heat 1 cup barbecue sauce over medium heat. Add 2 cups pulled turkey to sauce; stir. Heat until warm.
  4. Step 4: Plate each sweet potato. Slice open the sweet potatoes lengthwise. Divide pulled turkey and 1 cup cranberry salsa among the potatoes. Serve with your favorite toppings, such as cilantro and sliced jalapenos.
  5. Step 1: In a medium saucepot, over medium heat, combine 1/2 cup tomato paste, 1/2 cup water, 3 tablespoons Worcestershire sauce, 2 tablespoons apple cider vinegar, 3 tablespoons honey, 3 teaspoons ground chili powder, 1/4 teaspoon smoked paprika, 1 minced garlic clove and salt and pepper to taste.
  6. Step 2: Heat, stirring occassionally, until heated through and combined.
  7. Step 1: To a food processor, add 3 cups (or 12 ounces) cranberries, 1/4 red onion, 1 tablespoon peeled and minced ginger, 2 tablespoons lime juice, 1 tablespoon honey and salt and pepper to taste.
  8. Step 2: Pulse until the ingredients are minced.