Humble sweet potatoes get upgraded from sidekick to main dish for an easy yet satisfying lunch or dinner.
Turkey and Cranberry Stuffed Sweet Potatoes
Makes 4 servings
- 4 medium sweet potatoes, scrubbed well and pricked all over with a fork
- ½ cup half-and-half
- ½ cup crumbled feta or goat cheese, divided
- 2 teaspoons kosher salt
- 2 teaspoons chopped fresh sage
- ¾ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 2 cups shredded cooked turkey
- ¼ cup chopped pecans
- 1 cup orange juice
- 1 cup cranberry sauce
- Garnish: fresh sage
- Preheat oven to 400°.
- Place potatoes directly on oven rack, and bake until tender, 45 to 55 minutes. Let potatoes cool enough to handle. Leave oven on.
- Using a sharp knife, split potatoes lengthwise down the middle. Scoop out potato pulp into a large bowl, leaving a ½-inch-thick shell. Place potato shells in a large cast-iron skillet.
- Add half-and-half, ¼ cup cheese, salt, sage, ginger, and pepper to potato pulp; mash with a potato masher until mixture is smooth. Spoon mixture into potato shells, and top with turkey.
- Bake until potatoes are heated through, about 15 minutes. Top with pecans and remaining ¼ cup cheese. Bake until pecans are toasted and cheese is melted, about 5 minutes more.
- Meanwhile, in a small saucepan, bring orange juice and cranberry sauce to a boil over medium heat. Cook, stirring frequently, until thickened, about 3 minutes. Spoon onto potatoes. Garnish with sage, if desired. Serve immediately.
KITCHEN TIP-Any turkey, cranberry sauce, and cornbread dressing you have from your holiday meals will work in these recipes.