Turn your Thanksgiving leftovers into a Sweet Potato and Turkey Slider that’s perfect for serving on game day, or as part of a buffet lunch!
You know what my favorite parts of Thanksgiving are? I mean I love spending time with my family, but hitting 2 to 3 dinners takes it toll on you. But sweet potatoes and turkey are it for me. I used to be all about the mashed potatoes growing up, but now all I want are roasted sweet potatoes. No marshmallows, no frills, just happy potatoes done right.
This year I’m hosting Thanksgiving at my house. It’ll be my second time tackling a whole bird, but I’m kind of excited. This first time I hosted Thanksgiving didn’t go to shabby, so I’m back at the helm again. Besides, roasting a turkey is like roasting a really, really big chicken. The real challenge is deciding what to do with all those leftovers. I’ll only be cooking for 5 adults, and the kids aren’t much help, except in the pie department.
So I decided to put my two favorite bits of Thanksgiving on a sweet little Hawaiian roll and dress it up with some garlic aioli. It’s amazing! I ate two before shooting these pics, and then I downed the two you see here. I’m not even a little ashamed. How do you like to use up your Thanksgiving leftovers?
Want some more inspiration? Check out my Turkey Cranberry Quesadilla on A Night Owl.
Sweet Potato and Turkey Slider
Ingredients
- 12 Hawaiian sweet rolls
- 1 1/2 cups roasted sweet potatoes rough mashed with a fork
- 12 slices of turkey leftover turkey breast or deli slices
Aioli:
- 3/4 cup mayonnaise
- 3 tablespoon fresh lemon juice
- 3 cloves minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
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Using a serrated knife cut each roll in half, separating the top from the bottom of the roll.
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In a small mixing bowl, whisk together mayonnaise, lemon juice, garlic, salt, and pepper until well blended.
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Spread 1/2 tablespoon aioli on the cut side of each of the roll halves. On the bottom of each roll, spread 2 tablespoons sweet potatoes. Top sweet potatoes with sliced turkey.
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Place top of each roll, aioli side down, on turkey. If desired, place a toothpick in each slider.
