Preheat the oven to 400°F. Prick sweet potatoes all over with a fork and rub with olive oil, salt, and pepper. Place on the sheet pan.

Prepare stuffing: In a medium skillet, cook celery and onion in four tablespoons of butter over medium heat until the vegetables are softened and onions are translucent.

Add the water and package of bread crumbs(and seasoning) to the skillet. Toss well until the bread has absorbed all of the water.

Add the cranberries and pecans and toss to combine. Set aside.

Season turkey breast as desired - many turkey breasts will come pre-seasoned, but you can also add herbs like thyme, rosemary, and/or sage. Rub the turkey breast all over with olive oil or softened butter and seasonings. Place in the center of the sheet pan.

Spoon stuffing into buttered ramekins and place on the sheet pan.

Toss Brussels sprouts with olive oil, salt, and pepper. Spread in remaining space on sheet pan.

Bake the sheet pan for 45 minutes - 1 hour until turkey breast registers 165°F at its center. Stir the brussels sprouts once or twice during baking. Remove ramekins with stuffing from the oven once they are browned on top and cooked through (timing will depend on size of the ramekins).

Once the turkey has cooked and the sweet potatoes pierce easily with a fork, remove the sheet pan from the oven.

Slice open the sweet potatoes and load with butter and marshmallows. Place one tablespoon of butter over the top of the stuffing in each ramekin and return everything to the oven. Bake for 5 minutes longer to toast the marshmallows and top of the stuffing.

Sprinkle sheet pan with pomegranate seeds and fresh chopped herbs and serve.