Ingredients
4 medium sweet potatoes (about 10 ounces each)2 tablespoons butter, softened2 tablespoons brown sugar3/4 teaspoon salt1/4 teaspoon pepper1/4 cup whole-berry cranberry sauce3 cups cubed cooked turkey1/2 cup miniature marshmallows1/2 cup chopped pecans1/2 cup sweetened shredded coconut
Preparation
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.
When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Place potato shells in a 15x10x1-in. baking pan.
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.
