#SundaySupper: How to Use Holiday Leftovers

Thanksgiving is this week.

You guys. Thanksgiving is this week!

When you plan your holiday menu do you plan to intentionally have leftovers? I don’t, but I know there will be and I don’t necessarily try to mitigate them.

What do you do with all your leftover food? My brother’s favorite way to eat them is simply reheated in a skillet with some gravy. That’s really the best method for reheating the turkey and stuffing to make it taste just as good as T-day itself.

I’m a sucker for a cold turkey sandwich with some mayo on rye bread. I also enjoy a grilled cheese style sandwich with the turkey, creamed onions, and thin slice of apple.

But what do you do with the non-turkey items? I’m sure my Sunday Supper friends have some more creative and wonderful ideas on how to use up those holiday leftovers! A big thank you to Christie from A Kitchen Hoor’s Adventure for hosting today’s event.

wesWhen I had leftover sweet potato casserole last year, I decided to repurpose it into breakfast. (I mean, really, what else would I possibly do?) Waffles! I simply left out the streusel (marshmallow if that’s they way you go) topping and garnished my waffles with fresh pecans.

Just look at that cutie to the right! I can’t believe that was almost a full year ago. He looks so little. I mean, his brother can now wear that shirt! My how much can happen in one year.

Sweet Potato Casserole Waffles

Ingredients:

  • 1 1/2 C whole wheat flour
  • 1/2 C flour
  • 3 tsp baking powder
  • 1 C sweet potato casserole
  • 2 eggs
  • 1 1/2 C milk
  • 1 1/2 C plain Greek yogurt
  • pecans (optional)

Steps:

  1. In a large bowl, whisk together the flours and baking powder.
  2. In another bowl, whisk the casserole, eggs, milk, and yogurt.
  3. Combine wet ingredients into dry.
  4. Drop 1/3  C of waffle batter onto a greased waffle iron and cook until golden.
  5. Garnish with pecans, if desired.

Sweet Potato Casserole for #SundaySupper from Sew You Think You Can Cook

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Papa’s Sweet Potato Casserole

An absolute must have on the Thanksgiving table is Papa’s Sweet Potato Casserole. This recipe originated from Stuart’s grandfather. I have to admit that I have changed the recipe to decrease the amount of sugar.

The first time I made this casserole I substituted real pureed sweet potato in place of canned yams at my mother-in-laws recommendation. I looked at the recipe and the large quantity of sugar in the casserole frightened me, so I halved it. Even still it was way to sweet for my family members. Since then I’ve decreased the sugar even more and even reduced the amount of heavy cream. I must confess, every time I make this it turns out a little bit differently. Using fresh sweet potatoes means that I might not have the exact amount of puree once I pull it out of the food processor so I eyeball the heavy cream until the mixture reaches the perfect color.

On Thanksgiving I never have enough SPC! I even double the recipe allowing me to make one version with pecans and one version without. (My dad is allergic to nuts) To save on kitchen counter space, I make the casserole filling on Wednesday leaving only the topping to make and add right before putting in the oven Thursday.

Papa’s Sweet Potato Casserole

Ingredients:

  • 3-4 sweet potatoes
  • 1/2 – 3/4 C heavy cream
  • 1 1/2 stick butter, divided use
  • 1/2 C sugar
  • 1 tsp vanilla
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp nutmeg
  • 3 eggs, beaten
  • 1/2 C brown sugar
  • 1/2 C flour
  • chopped pecans (optional)

Steps:

  1. Prick potatoes with a fork and bake at 400 degrees F for 60 minutes until soft.
  2. Reduce oven temperature to 350 degrees F.
  3. Peel potatoes when they are cool enough to handle.
  4. In a food processor puree sweet potatoes with heavy cream (you may need to do this in batches).
  5. In a large bowl, combine potatoes, 1 stick melted butter, sugar, vanilla, spices, and eggs. Pour into a casserole dish.
  6. Make the topping: combine brown sugar, flour, and 1/2 stick melted butter. If using pecans add to this mixture as well. Cover casserole with topping and bake 30-40 minutes, until it no longer jiggles.

Sweet Potato Casserole Sweet Potato Casserole 2