Turkey and Cranberry Stuffed Sweet Potatoes


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
  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.
KITCHEN TIP-Any turkey, cranberry sauce, and cornbread dressing you have from your holiday meals will work in these recipes.