Smoky Turkey Sweet Potato Bites

Fresh Thyme cooking spray 

3 Tbsp. Fresh Thyme unsalted butter 

2 Tbsp. Fresh Thyme light brown sugar 

1 Tbsp. harissa seasoning, plus additional for garnish 

2 medium sweet potatoes, unpeeled  

8 to 9 oz. warmed leftover turkey, thinly sliced  

⅓ cup canned whole berry cranberry sauce, warmed 

3 Tbsp. chopped pecans, toasted 

2 Tbsp. slightly chopped fresh parsley  

Fresh Thyme coarse sea salt, to taste 

1. Preheat oven to 400°F. Line a large rimmed baking pan with foil. Spray with cooking spray.
2. In a small microwave-safe bowl, microwave butter on high until melted. Whisk in brown sugar and 1 Tbsp. harissa seasoning. Set aside. 
3. Trim and discard ends of each sweet potato. Cut potatoes crosswise into 18 (½-inch-thick) slices. Place in a single layer in prepared pan; lightly brush tops with harissa-butter mixture. Bake for 15 minutes. Turn over potato slices. Brush with remaining harissa-butter mixture. Bake for 15 to 16 minutes more or until fork-tender. 
4. Top each potato slice with a piece of turkey. Skewer with a wooden pick. Top bites with cranberry sauce. Sprinkle with pecans and parsley. Garnish with additional harissa seasoning and season to taste with salt, if desired.  

Each serving contains: 170 calories, 6 g fat, 2.5 g saturated fat, 0 g trans fat, 30 mg cholesterol, 55 mg sodium, 22 g carbohydrates, 3 g fiber, 9 g sugar, 8 g protein. Daily values: 0% vitamin D, 2% calcium, 4% iron, 8% potassium.