I know a lot of people who generally hate leftovers & won’t eat them, my neighbors included. While I grew up in a family that didn’t mind them, especially during the holidays, it got me thinking about ways to re-purpose what’s leftover, even if it simply was something you bought to use in a recipe & have no ideas for how to use the rest. Honestly I hate wasting food, but sometimes I get stuck in that, “okay, I made the recipe… now what do I do with the rest of __________?”
That’s where hopefully this set of ideas can help… & even inspire your own creativity with an ingredient you may have that I don’t cover. And, my intention was to introduce these ideas early enough that you can get any ingredients here that sound fun so you’re fully prepped for the weeks to come!
Sweet Potatoes are up first!
These two kind of went together, since I was playing with how to use sweet potatoes & THINK Jerky!
Twice Baked Breakfast Sweet Potato with THINK Jerky
The original recipe idea came from Paleo Twice Baked Breakfast Sweet Potatoes & I edited to add the THINK Jerky instead of bacon. Also, I just smash the sweet potato right in the skin instead of removing, adding to the skillet & putting back in. Sort of a shortcut version. You already labored enough on Thanksgiving! These would be great for breakfast the next morning!!
Sweet Potato Toast with Cranberries, Feta & THINK Jerky
Toast thin slices of sweet potato either in a toaster or in the oven. If toaster, in most cases, you’ll need to just toast it twice. If you have a broiler, you can toast a minute on both sides. If you’re like me, just using an oven, arrange the slices on a wire rack set on a large baking sheet. Or just straight on the rack, if you keep your oven clean. 😉
Bake at 400 [preheated] for 15-25 minutes or until potatoes are tender but not cooked all the way through. You can rotate the pan and flip them over halfway through if you want. Or not.
Sweet Potato Toast with Betsy’s Best Sun Butter, Diced Mango, Lime Zest & Pink Himalayan Salt
Sweet Potato Toast with Barney Vanilla & Espresso Almond Butter, Coffee Rubbed Dates & Bourbon Glazed Pecans
Honestly, this seems like the perfect Black Friday treat to me if you’re getting up early to do shopping. Because COFFEE. Lots & lots of coffee!! Slice dates & dip in coffee grounds. Throw in some extra pecans you might have. Mine were glazed in a splash of bourbon, tiny amount of butter & brown sugar, heated in a small pan [5 minutes, stirring constantly to coat] on the stove then placed on parchment paper until cooled.
Sweet Potato Toast with Avocado Turkey Salad
So, so YUM. Instead of mayo based, I used avocado to mix turkey, celery, cranberries & pecans.
Avocado Turkey Salad
1 c. Turkey, chopped
1/2 Avocado, mashed
1/3 c. Celery, chopped
1/4 c. Cranberries, chopped
1/4 c. Pecans, chopped
Pink Himalayan Salt, to taste
Mash avocado first, then add turkey & mix. Once turkey is coated well, add the other ingredients & mix again.
Sweet Potato Toast with Arugula, Feta, Pomegranate & Walnuts
Rice Cakes with Mashed Sweet Potatoes, Two Ways
First, I took leftover mashed sweet potatoes & spread them on a few rice cakes. Then, I topped two with a slice of an apple, topped with cinnamon, cardamom & pink Himalayan salt.
Then, I topped one with rosemary, pomegranate, pine nuts & pink Himalayan salt. Yum!!!!
Which one are you most excited to try??!
What’s your favorite way to re-purpose leftover sweet potatoes?
Next up tomorrow: cranberries!