Maple Roasted Sweet Potato with Brussel Sprouts & Cranberry Sauce | Thanksgiving Leftover Recipe

It’s a few days after thanksgiving and I am sure your fridge is still stocked with leftovers. I’ve got bags of stuffing, mushroom gravy, brussel sprout salad, mashed potatoes, and more. That only means I have the ability to get creative in the kitchen with making leftover recipes! 

I had a bunch of leftover brussel sprouts, toasted pecans, and cranberry sauce, so I utilized that and created this simple, yet delicious creation. A maple and balsamic laced sweet potato stuffed with balsamic roasted brussel sprouts, juicy cranberries, toasted pecans and topped with a tart cranberry sauce. The medley of these flavors is spot on. 

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Of course you may not have all the leftover food that I had to create this recipe, but any leftover roasted veggies will work to replace the brussel sprouts! 

The way that you eat this recipe does count. Make sure to get in a peice of the sweet potato skin and flesh, a brussel sprout, pecan, and a bit of the cranberry dressing. You will thank me later! 

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This recipe is…

  • Sweet
  • Soft 
  • Crunchy 
  • A bit tart 
  • Simple 
  • Easy 
  • Oh so delicious! 
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Maple Roasted Sweet Potato with Brussel Sprouts & Cranberry Sauce
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

A maple and balsamic laced sweet potato stuffed with balsamic roasted brussel sprouts, juicy cranberries, toasted pecans and topped with a tart cranberry sauce.

Course: Main Course
Keyword: leftover thanksgiving recipe, maple roasted sweet potato
Author: Taavi Moore
Ingredients
  • 1 medium sweet potato
  • 1 tbsp maple syrup
  • 1 tsp balsamic vinegar
  • 1 tsp minced garlic
  • 1/4 tsp salt
  • Leftover brussel sprouts (or roasted veggies of choice)
  • 1/2 tbsp chopped pecans
Cranberry Sauce
  • 1 tbsp cranberry sauce
  • 2 tbsp balsamic vinegar
  • 1/2 tsp salt (or to taste)
Instructions
  1. Preheat oven to 400 degrees. Mix maple syrup, balsamic vinegar, garlic, and salt in a small bowl. Pierce the sweet potato all over with a fork. Using a pastry brush, generously brush over dressing on the potato. Roast for 35 min. until soft. 

  2. In a small skillet, toast pecans for 1-2 min. 

  3. Whisk together the cranberry sauce ingredients. Heat up your leftover roasted veggies. 

  4. Assemble: Slice potato in half. Spoon over leftover roasted veggies and sprinkle with toasted pecans. Dollop over a little bit of cranberry sauce (You don't need much because it is so tart...a little goes a long way). 

 

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