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
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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.
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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.
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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.