3. Stuff the Sweet Potatoes
Slice each sweet potato in half lengthwise. Using a spoon, gently scoop out some of the sweet potato flesh, leaving a small border around the edges to help the skins hold their shape. Add the scooped-out sweet potato flesh to the turkey and cranberry mixture and stir to combine.
Spoon the filling back into the sweet potato skins, piling it up high.
4. Bake Again
Return the stuffed sweet potatoes to the oven and bake for another 10-12 minutes, or until the filling is heated through and the tops are slightly golden.
5. Serve
Remove the stuffed sweet potatoes from the oven. Garnish with chopped pecans (if using) and a sprinkle of fresh parsley. Serve them hot and enjoy the beautiful blend of flavors!
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