Using leftover turkey was never this tasty! The molasses, paprika and cumin offer a smoky flavor, but any spice combination you prefer could make for a delicious alternative.

Lori Bumbaco, Oncology Dietitian at the Kellogg Cancer Center at NorthShore, knows that stress and fatigue are side effects that are a struggle for cancer patients. Lori has provided a convenient way to use up your Thanksgiving leftovers that is packed with nutrients!

Loaded Sweet Potato Dinner

Recipe makes 2 servings

Ingredients

• 1 large sweet potato
• ½ cup uncooked quinoa
• 2 tbsp molasses
• ¼ - ½ tsp paprika
• ½ tsp cumin
• ½ cooked chicken or turkey breast, chopped
• 4 tbsp parmesan shreds
• 2 tbsp sliced almonds or chopped walnuts
• Sea salt and pepper to taste

Directions:

1. Preheat the oven to 400⁰F.
2. Scrub the sweet potato and pierce it a few times with a fork.
3. Cook the potato until softened, which will take about an hour.
4. Meanwhile, cook the quinoa according to the package instructions.
5. Once the potato is cooked, scoop out the inside into a large bowl and mash it together with the molasses. Mix in the cooked quinoa and chopped chicken or turkey.
6. Spoon the ‘stuffing’ back into the potato skins and sprinkle with shredded cheese.