Leftover Sweetpotato Thanksgiving Skillet

This Leftover Sweetpotato Thanksgiving Skillet is a perfect “shortcut meal”, using up the leftovers in your fridge while also giving ample nutrition and flavor. It’s ready in under 30 minutes, and is meant to be customizable based on what you have and like. We love it with extra stuffing and cranberry sauce on top, but mix in whatever you’d like - it’s a very forgiving recipe.

Prep Time5

Cook Time20

Course: brunch, lunch, main, Main Course, Whole meal

Cuisine: American

Keyword: comfort food, kid friendly, RD approved, sweetpotatoes

Servings:

Calories: 328kcal

Ingredients

2 Tbsp Olive oil or avocado oil divided
1 tsp minced garlic
1 onion diced
⅓ cup chicken broth or leftover broth
1-2 medium sweetpotatoes diced
1 lb leftover turkey
1 cup leftover green beans or green bean casserole
1 cup leftover stuffing
½ cup cranberry sauce optional
Salt and pepper

Instructions

Heat olive oil in a large skillet over medium-high heat.
Once the pan is warm, add in minced garlic and onion. Cook for 3-4 minutes, until the onion is fragrant.
Remove cooked onion from skillet and set aside on a plate. To the same skillet, add the remaining Tbsp of olive oil, chicken broth and diced sweetpotatoes over medium-high heat. Cover and cook over low-medium heat for 12-15 minutes, or until sweetpotatoes are cooked through. “Scramble” the diced sweetpotatoes every few minutes so they don’t stick to the pan, adding more broth as needed.
Once the sweetpotatoes are softened, add cooked onions, turkey, green beans, and stuffing to the pan and heat over low heat for 3-5 minutes, until everything is warmed. Taste and add salt and pepper as desired.
Transfer skillet mixture to bowls and top with cranberry sauce, cheese, gravy, etc.

Notes

Nutrition calculated using chicken broth and plain green beans.

Nutrition