1 cup bottled turkey gravy
1 large (8 oz) sweet potato
4 sourdough rolls
4 teaspoons dried sage
1 pound thickly sliced deli-style roasted turkey breast, torn or cut in 2-inch pieces (or Thanksgiving turkey leftovers)
1 cup whole- or crushed-berry cranberry sauce (not jellied)
Heat gravy in a small saucepan until hot, about 2 minutes. Cut sweet potato across into thin 1/4-inch slices. Place slices on a plate, sprinkle with 1 tbsp water, cover loosely with plastic wrap and microwave 6 to 7 minutes or until very soft. Split rolls in half and pour 2 tbsp gravy on each half and sprinkle sage on top. Divide turkey into 4 equal portions and place on the bottom half of rolls. Top with sweet potato slices. Spread cranberry sauce over the top half of rolls and close the sandwiches. Add salt and pepper to taste and serve.