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Friday Night Lights Thanksgiving Bites

1st Place Mountain State Fair Tailgate Recipe Contest. Sharon Gates - Leicester, NC
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Ingredients

  • 2-3 Large NC sweetpotatoes
  • ½ cup milk
  • 2 tablespoons maple syrup
  • 2 tablespoons butter
  • ½ teaspoon cinnamon
  • ½ pound cooked, cubed turkey
  • 1 3 oz. block cream cheese – softened
  • ½ cup diced onion
  • ½ cup dried cranberries
  • 1 refrigerated pie crust
  • 18-24 mini marshmallows

Instructions

  • Pre-heat oven to 350̊
  • Begin with cooled baked sweetpotato (oven or microwaved baked)
  • Peel baked sweetpotato, add milk, maple syrup, butter and cinnamon, beat with a band mixer into a smooth puree
  • In a separate bowl, mix together cubed turkey, cream cheese, onion and cranberries
  • Spray muffin pan with cooking spray
  • Unroll pie crust; using a biscuit cutter, cut rounds of dough slightly larger than the cups of your muffin pan
  • Line muffin cups with dough rounds. Spoon in turkey and cranberry mixture evenly.
  • Top each cup with a generous spoonful of sweetpotato puree
  • Bake in preheated oven, 12-15 minutes until crust is golden brown and filling is heated through
  • Add 3 mini marshmallows to the top of the sweetpotato layer on each serving and bake an additional 2-3 minutes to brown marshmallows.