Mexican turkey and sweet potato

If you’ve still got some turkey left, which we imagine you have, then this sweet potato recipe from Paul Kelly of Kellybronze is healthy and extremely tasty, perfect for settling the stomach after the excess!

Mexican turkey & sweet potato

Mexican turkey and sweet potato

Leftover Turkey and sweet potato make for a healthy lunch or dinner

Course lunch, Main Course
Cuisine Mexican
Keyword sweet potato, turkey
Total Time 50 minutes
Servings 6
Author Kellybronze


  • 6 sweet potatoes
  • 2 400g tins of black beans in water
  • 2 red onions peeled, diced
  • 300 g cherry tomatoes
  • 375 g cheddar cheese grated
  • 600 g leftover turkey


  1.  Remove the turkey from the fridge to allow to get up to room temperature, and preheat the oven to 200 degrees Celcius.

  2. Pierce the sweet potatoes and bake in the oven for 40 minutes until soft and cooked in the middle. 

  3. While the potatoes are baking, drain and rinse the beans and place in a mixing bowl along with the cherry tomatoes (quartered), grated cheese and chopped onion.

  4. Once the sweet potatoes are baked, remove from the oven, cut in half and place in a deep ovenproof dish. 

  5. Place the cheese mixture in the centre of the potatoes and sprinkle any excess over the top, then pop back in the oven for 10 minutes until the cheese is melted. 

  6.  Remove from the oven and scatter the turkey on top to serve.

  7. TIP: Don’t bake the turkey in the oven with the sweet potato as it will dry out!