Okay, so the cranberry aioli isn’t isn’t very photogenic, but these little sammies still taste awesome and will help you along with getting all that leftover turkey used up. As a bonus, you’ll use up some cranberry sauce too!
Slice a sweet potato into 1/4” thick rounds. Set the sweet potato slices on a cooling rack set over a cookie tray and roast in the oven at 425F for 30 minutes.
To make the cranberry aioli, mix 1 tbsp cranberry sauce with 1 tbsp light mayo.
Top a slice of sweet potato with a bit of the cranberry aioli, leftover sliced turkey breast, and some kale. Top with another slice of sweet potato.
