Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups cooked turkey, shredded or diced
- 1 cup fresh or canned cranberries (or dried cranberries)
- 1/2 cup feta cheese (crumbled)
- 1/2 cup pecans (chopped)
- 1/2 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley (for garnish, optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the sweet potatoes: Wash the sweet potatoes thoroughly and pierce each one several times with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
- Sauté the aromatics: While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until the onion is translucent.
- Add the turkey and cranberries: Stir in the cooked turkey, cranberries, dried thyme, dried rosemary, salt, and pepper. Cook for an additional 5-7 minutes, allowing the cranberries to soften and the flavors to meld.
- Mix in the nuts and cheese: Remove the skillet from heat and stir in the chopped pecans and crumbled feta cheese. Mix well to combine.
- Stuff the sweet potatoes: Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Carefully slice each sweet potato in half lengthwise and scoop out a small portion of the flesh to create space for the filling.
- Fill the sweet potatoes: Spoon the turkey and cranberry mixture into each sweet potato half, packing it lightly.
- Bake again: Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, until heated through and the tops are slightly golden.
- Serve: Remove from the oven and garnish with fresh parsley, if desired. Serve warm and enjoy!