Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.

Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins.

With the back of a fork, mash the potato flesh until most lumps are gone. Stir in 2 teaspoons olive oil and salt.

Heat 1 teaspoon olive oil in a small nonstick skillet set over medium heat. Add the green onions and sage, and cook until tender, about 2 minutes. Stir half of the green onion mixture into the sweet potatoes.

Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.

Add the remaining 1 teaspoon olive oil to the skillet with the remaining cooked green onions. Stir in the turkey (or chicken) and cook until just heated through, 1 to 2 minutes.

Preheat the broiler.

Spoon the turkey mixture into each sweet potato skin. Divide the crumbled goat cheese, pecans and cranberry sauce between potatoes.

Broil until the cheese is starts to melt, about 1 minute. Garnish with parsley. Serve.