Triple-Stuffed Sweet Potatoes

• 4 medium sweet potatoes (about 10 ounces each)
• 2 tablespoons butter, softened
• 2 tablespoons brown sugar
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup whole-berry cranberry sauce
• 3 cups cubed cooked turkey
• 1/2 cup miniature marshmallows
• 1/2 cup chopped pecans
• 1/2 cup sweetened shredded coconut

1. Preheat oven to 425u0b0. 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.
2. 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.
3. 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.

sweet potatoes, butter, brown sugar, salt, pepper, wholeberry, turkey, marshmallows, pecans, coconut

Taken from www.tasteofhome.com/recipes/triple-stuffed-sweet-potatoes/ (may not work)