Ingredients
- 4-6 Sweet Potatoes
- 1 lb. of Ground Turkey (or Leftover Turkey from Thanksgiving)
- 1/2 Cup of Shredded Parmesan Cheese
- 1/2 Cup of Dried Cranberries
- 1 Cup of Chopped Spinach
- 2 tsp. Minced Garlic
- 1/2 Jumbo Sweet Onion, Diced
- 4 tsp. Butter
- 1-2 tsp. Thyme
Instructions
- Preheat the oven to 400º.
- Wash the sweet potatoes and place them on a sheet pan and stick them with a fork a few times.
- Cook sweet potatoes for approximately 45 minutes, until tender.
- While the sweet potatoes are cooking, brown the turkey in a large skillet over medium-high heat with the onion, garlic, spinach, cranberries, and thyme.
- Once the turkey is browned and onions are cooked through, sprinkle on half of the parmesan and stir it into the mixture.
- Pull the sweet potatoes out of the oven when they are tender and set them aside to cool off to the touch.
- When cool, cut them down the middle with about an inch left on each side of the cut.
- Then push the ends of the sweet potatoes toward the middle to open them up.
- Place a pat of butter in each sweet potato.
- Fill the inside of the sweet potatoes with the turkey mixture.
- Sprinkle the remaining cheese on the sweet potatoes.
- Place them back in the oven for 5-10 minutes, just enough to heat them through.
- Remove them from the oven and let them cool enough to handle them before serving.