Baked Sweet Potatoes with Cranberries & Turkey
Give leftover turkey new life with these delicious stuffed potatoes. A drizzle of homemade honey-mustard dressing soaks into the hot potatoes, adding tons of flavor.
Ingreadient
- 4 medium sweet potatoes (about 10 ounces each)
- 4 tablespoons extra-virgin olive oil, divided
- 8 cups packed chopped stemmed kale
- 1 cup cranberries, thawed if frozen
- 2 cups shredded or diced cooked turkey
- 1 tablespoon honey mustard
- 2 teaspoons minced shallot
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon pepitas, toasted
Direction
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