1. Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork—this prevents them from bursting as they bake. Place them on a baking sheet and roast for 45-50 minutes, or until they are fork-tender. Once cooked, remove from the oven and let them cool slightly.
2. Make the Filling
In a large mixing bowl, combine the shredded roast turkey, cranberry sauce, cream cheese, butter, cinnamon, nutmeg, salt, and pepper. Mix everything until well combined. The mixture should be creamy, and the ingredients evenly distributed.
Tip: If your cream cheese isn’t soft enough, microwave it for about 10 seconds to make it easier to stir.
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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