Thanksgiving Leftovers: Three Ways Reinvent a Sweet Potato

Hello, and Happy Thanksgiving! I hope you are enjoying quality time with family and friends on this foodie-lover’s holiday. 🙂

As I’m sure you guessed from the title, this post is all about one of my favorite vegetables and a star ingredient in a certain beloved Thanksgiving casserole . . . the sweet potato!

I don’t mean to preach or sound like Doctor Oz, but sweet potatoes are so much better for you than white, red or other traditional spuds. First of all, sweet potatoes contain a good amount of fiber and a crazy amount of beta-carotene (a.k.a. they are a good source of vitamin A). Not to mention, they are naturally sweet but low-glycemic, which means they taste sinful but can actually help regulate your blood sugar.

All of these facts alone would make me eat this starchy veggie, but the flavor and versatility of sweet potatoes is what makes me a fan.

I’ve featured quite a few sweet potato recipes in the short history of this blog, but below you will find three new ways to enjoy the orange-fleshed superfood. These recipes and my old ones, which you will find at the end of this post, will definitely come in handy while trying to reinvent Thanksgiving leftovers.

Note: The key to making these meals in a flash is to bake the spaghetti squash and sweet potatoes ahead of time so you can decrease preparation time during a busy week.

Cheesy Sweet Potato and Pumpkin Spaghetti Squash

Ingredients:

  • 1/3 large baked sweet potato
  • 1/4 cup canned pumpkin
  • 1/2 cup baked spaghetti squash
  • One slice white American cheese
  • One Al Fresco Country Style Chicken Sausage link, sliced
  • 1/4 cup salsa (any flavor)
  • One dash each of black pepper, cumin, chili powder and garlic powder

Steps:

  1. Combine squash, sweet potato, pumpkin, salsa and spices in a microwave-safe bowl. Stir everything until well-combined. Set aside.
  2. Spray a non-stick skillet with cooking spray and set the stove to medium heat. When the pan is heated, add the chicken sausage slices and stir-fry until golden brown on both sides (about seven minutes).
  3. Heat the squash-potato mixture in the microwave for one minute. Remove, stir and add cooked chicken sausage.
  4. Top with the cheese and heat again for 30 to 60 seconds.
  5. Eat!

Baked Sweet Potato with Cinnamon Apples, Chicken Sausage and Glazed Pecans

Ingredients:

  • 1/3 large baked sweet potato, slightly mashed
  • 1/4 cup glazed pecans (store-bought or homemade) Note: My glazed pecan recipe is coming soon!
  • 1/2 teaspoon plus one dash of cinnamon
  • 1/2 large apple, sliced into chunks (Granny Smith, Gala, and Pink Lady are my favorites, and all would work well)
  • One Al Fresco Apple Maple Chicken Sausage link, sliced
  • 1 tablespoon butter for topping (optional)

Steps:

  1. Mash the sweet potato on a microwave-safe plate. Set aside.
  2. Spray a non-stick skillet with cooking spray and set the stove to medium heat. When the pan is heated, add the chicken sausage slices and apple slices. Top with 1/2 teaspoon cinnamon and stir-fry until everything is golden brown and the apples are soft (about seven minutes).
  3. Reheat the potato in the microwave for 60 to 90 seconds. Remove and top with the chicken sausage, apples and glazed pecans.
  4. Top with butter, if desired, and dig in!

Sweet Potato Nachos

Ingredients:

  • 1/3 large baked sweet potato
  • One dash each of black pepper, cumin, chili powder and garlic powder
  • One slice white American cheese
  • 1/2 cup canned black beans, drained and rinsed
  • Two small handfuls frozen peas
  • 1/4 small white onion, diced
  • Two slices of canned pineapple rings, diced
  • Two tablespoons plain pasta sauce
  • One tablespoon Bolthouse Farms’ Thousand Island Yogurt Dressing
  • One serving Late July Organic Snacks’ Sea Salt by the Seashore Multigrain Tortilla Chips
  • Small aluminum bread loaf pan or other oven-safe dish

Steps:

  1. Lightly spray your dish with cooking spray and turn your oven broiler on low heat.
  2. Lightly mash the sweet potato in the dish. Layer the black beans, peas, onion and pineapple on top. Put in oven for 10 minutes.
  3. While the dish is broiling, stir together the dressing, pasta suace and spices in a small bowl.
  4. Take the dish out of the oven after 10 minutes and top with the sauce mixture and cheese. Turn the oven broiler on high heat and place the dish back in the oven for 10 minutes or until the cheese is melted.
  5. Stir everything together and line the dish with chips.
  6. Take a chip and dive in!

Questions:

  1. What is your favorite sweet potato recipe?
  2. What is your favorite way to reinvent Thanksgiving leftovers?

Please share your recipes with me via comment or email 🙂

Related Posts:

Comfort Cooking

Crispy Baked Sweet Potato Fries

Zesty Roasted Vegetable Soup

Advertisements

3 thoughts on “Thanksgiving Leftovers: Three Ways Reinvent a Sweet Potato

  1. Pingback: Thanksgiving Leftover Recipes: Round Two « Hungry Gator Gal

  2. Pingback: (Almost) Grownup Lunchbox Series – Italian Inspiration « Hungry Gator Gal

  3. Pingback: Perfect Holiday Topping – Glazed Pecans « Hungry Gator Gal

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s