Categories: Sides

Ingredients

• 4 medium sweet potatoes
• 2 tbsp. butter, softened
• 2 tbsp. brown sugar
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup whole-berry cranberry sauce
• 3 cups cubed cooked turkey
• 1/2 cup mini marshmallows
• 1/2 cup chopped pecans
• 1/2 cup flaked coconut

Directions

1. Preheat oven to 425. Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 12-14 minutes or until tender, turning once.

2. When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-inch thick shells. Place potato shells in a 15×10×1-in. baking pan.

3. In a large bowl, mash pulp with butter, brown sugar, salt and pepper; stir in cranberry sauce. Fold in turkey, marshmallows and pecans; spoon into shells. Sprinkle with coconut. Bake 8-10 minutes or until heated through.

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