Turkey and Cranberry Stuffed Sweet Potatoes

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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
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°.
  2. Place potatoes directly on oven rack, and bake until tender, 45 to 55 minutes. Let potatoes cool enough to handle. Leave oven on.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Notes
KITCHEN TIP-Any turkey, cranberry sauce, and cornbread dressing you have from your holiday meals will work in these recipes.