We all know next week we’ll be eating Christmas leftovers for days. All the turkey. Finishing the jars of cranberry sauce. The extra veg. But we don’t want to be eating turkey & stuffing sandwiches/baps all week. Or just cold meats and crackers. It all gets a bit dull. And that is NOT what Christmas is for!Β Christmas is for all the delicious food, including healthy options and delicious twists to use up those leftovers. Let’s avoid food waste, get creative and really enjoy the one time of year we eat masses of turkey and cranberry. It doesn’t have to be bland or boring. And that’s where this Christmas leftovers recipe comes in…

Turkey & cranberry baked sweet potato

Just look at that plate loaded with tasty goodness!

Now, let’s face it. Turkey alone can be a little.. dare I say it.. tasteless. It’s not the best meat is it? like when you really think about it. It’s probably why we rarely eat it any any other time of year. Because apart from Christmas, people don’t tend to choose a turkey crown. Or even a whole bird. So I like to season my turkey leftovers when re-heating. Paprika, cumin and all-purpose seasoning makes for a great seasoning combo. Along with some trusty slat and pepper of course.

But of course, the dish needs more than that. I knew it would be fab on a roast sweet potato, but not alone.

I regularly make spiced chickpeas throughout the year, to serve with a roasted veg bowl. Once I knew how I was using my turkey, I immediately went for the chickpeas too! Although mixed beans would also work really well. The textures of the turkey and pulses work well together, and beans or chickpeas are great for serving spiced too. But then it came to balancing it all out, and adding something saucy to finish it.

Avocado and fresh rocket allowed me to add to fresh greenery to the dish. The avocado brought a delicious creamy touch. I’m also sure we’re all craving fresh greens by the 27th! I then finished the loaded jacket with a spoonful of trusty cranberry sauce. It was absolutely delicious. The sweetness and spices in the ingredients complement one another really well.

Turkey & cranberry baked sweet potato

A jacket sweet potato piled high with all of this makes a fab dinner in the days after Christmas. It’s super simple, but very tasty. It’s pretty versatile too. You could even add some re-fried shredded sprouts!

This full Christmas leftovers recipe is below. Hope you enjoy. How do you use up your leftovers?

Chloe xx

Spiced Turkey, Chickpea & Cranberry Baked Sweet Potato

A delicious way to use up those Christmas lunch leftovers.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2


  • 2 sweet potatoes medium
  • Β½ tin chickpeas
  • 1 tsp smokey paprika
  • 1 tsp cumin
  • 1 tsp all-purpose seasoning
  • 160-200 g cooked turkey
  • 50 g rocket
  • Β½ avocado
  • 2 tsp cranberry sauce
  • fresh coriander for seasoning
  • salt and pepper for seasoning


  1. Pre-heat the oven to 220Β° celsius. Pop the sweet potatoes in the centre of the oven for 45 minutes.

  2. After 20 minutes (the sweet potatoes still have 25m to go), place the chickpeas on a sheet of foil. Sprinkle over the paprika, cumin and all-purpose seasoning, Wrap the foil around the chickpeas, and bake in the oven for 10 minutes.

  3. Remove the parcel of chickpeas from the oven, shred and add the turkey, re-cover/wrap and pop back in the oven for 15 minutes.

  4. Divide the rocket between two plates. Slice the avocado into small cubes and pop to the side. 

  5. Slice the baked sweet potatoes in half, pop on top of the beds of rocket. Top with the spiced turkey and chickpeas, add the avocado and a tsp of cranberry sauce to each. Season to taste with salt and pepper, and a little chopped coriander. Enjoy!