HOLIDAY LEFT-OVER SWEET POTATO CAKE
This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking.
Provided by MLYIN
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
- Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
- Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 44.8 g, Cholesterol 37.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 318.7 mg, Sugar 25.3 g
THANKSGIVING LEFTOVER SWEET POTATO WAFFLES RECIPE BY TASTY
Here's what you need: whole wheat, baking powder, cinnamon, salt, large eggs, milk, olive oil, maple syrup, vanilla extract, mashed sweet potato, oil, cranberry sauce, orange juice, maple syrup, pink lady apple, water, raw pecans, crumbled goat cheese
Provided by Crystal Hatch
Categories Breakfast
Yield 5 waffles
Number Of Ingredients 18
Steps:
- Make the waffles: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.
- Heat a waffle iron and grease with oil.
- Scoop enough batter to fill your waffle iron into the center. Close the iron and cook for 5-6 minutes, until the waffle is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter.
- Make the cranberry syrup: Add the cranberry sauce and orange juice to a blender and blend until smooth. The syrup should be thin enough to drizzle, but not liquidy. Add more orange juice as needed to reach the right consistency. Set aside.
- Make the pecan topping: In a small saucepan, combine the apple, pecans, maple syrup, and water. Cook over medium-high heat until the syrup starts to glaze the pecans and the apples soften, about 10 minutes.
- Serve the waffles warm with the pecan topping, cranberry syrup, and a few pieces of goat cheese, if desired.
- Enjoy!
Nutrition Facts : Calories 626 calories, Carbohydrate 92 grams, Fat 23 grams, Fiber 10 grams, Protein 16 grams, Sugar 39 grams
THANKSGIVING LEFTOVER WONTONS WITH CRANBERRY SALSA
I made this the day after Christmas to use up the leftovers in my fridge and the in-laws LOVED it. It takes a bit of prep time, but it's quite easy. You may even want to try a little cilantro in the cranberry salsa.
Provided by JennyJenn
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
- Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
- Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
- Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 39.6 g, Cholesterol 32 mg, Fat 14.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 4.1 g, Sodium 426.7 mg, Sugar 8.8 g
LOADED BAKED POTATO WONTONS
Make and share this Loaded Baked Potato Wontons recipe from Food.com.
Provided by Food.com
Categories Potato
Time 40m
Yield 36 wontons
Number Of Ingredients 12
Steps:
- Fill a large pot halfway up with oil and heat to 365 degrees F. Cook the bacon in a large skillet, over medium heat, until crispy on both sides, about 5 to 8 minutes. Transfer onto paper towels to drain, and then roughly chop.
- Prepare the mashed potatoes according to package directions and then stir in half of the bacon, 2 tablespoons chopped chives, and half of the cheese. Let cool to room temperature.
- To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the potato mixture in the center. Brush the edges with egg wash and then seal and crimp into a triangle. Fold 2 points together, brush with egg and pinch to seal. Continue shaping until all the filling has been used.
- Once vegetable oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.
- To make the sauce, stir together the sour cream, garlic, salt, pepper and scallions. Set aside.
- Arrange the wontons onto a baking sheet, piling them up in the center. Sprinkle with the remaining cheese and bacon and bake in a 350 degree F oven for about 10 minutes, just to melt the cheese.
- Remove from the oven and sprinkle with remaining bacon and chives. Serve with scallion sour cream sauce on the side.
Nutrition Facts : Calories 498.5, Fat 51.7, SaturatedFat 8.1, Cholesterol 14.1, Sodium 109.6, Carbohydrate 7.5, Fiber 0.4, Sugar 0.3, Protein 2.6
LEFTOVER SWEET POTATO WONTONS
These delicious tiny appetizers are made using leftover cooked sweet potatoes but you could use any mashed vegetable eg. pumpkin or normal potato with added ham/bacon or seasonings to taste.
Provided by An_Net
Categories Yam/Sweet Potato
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a large heavy skillet, and cook red pepper, onion and curry powder until tender.
- Stir in cooked sweet potatoes. Cool.
- Stir flour, sour cream, and chutney
- Preheat oven to 350 degrees. Brush wonton squares with 2 tablespoons melted butter and press each into miniature muffin cups.
- Spoon sweet potato mixture into the wonton shells and bake at 350 degrees for 12-15 minutes until golden brown.
Nutrition Facts : Calories 59.5, Fat 2.6, SaturatedFat 1.6, Cholesterol 6.9, Sodium 64.6, Carbohydrate 8, Fiber 0.7, Sugar 1.1, Protein 1.2
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16 LEFTOVER SWEET POTATO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published 2021-05-25Category Recipe Roundup
- Cheesy Sweet Potato Cakes. Cheese and potatoes are one of the best culinary partnerships of all time. And like any productive team, they complement each other perfectly – the cheese going gooey for sweet potato’s carby goodness.
- Sweet Potato Croquettes. Croquettes are similar to cakes, but rounder and denser. This sweet potato version is a filling, crave-worthy appetizer, especially when served with a creamy dipping sauce.
- Holiday Leftover Sweet Potato Cake. Holiday cooking doesn’t have to mean spending a fortune on the feast. Thrifty cooks will love this recipe which transforms your leftover sweet potatoes into a moist and fluffy cake.
- Baked Sweet Potato Donuts. Healthier than your average donut, these baked sweet potato treats are a great kid-friendly snack. Want to save this recipe?
- Sweet Potato Waffles. If you made too many candied sweet potatoes for Thanksgiving, you’ll need to put waffles on the menu the day after. The sweet and subtle flavor of sweet potato shines here in a waffle batter that’s anything but basic.
- Chai Spiced Sweet Potato Pudding. The fragrant, delicate sweetness of spiced chai works well here, blended with a smooth sweet potato paste. With only four ingredients, it doesn’t take long to pull together this healthy, delicious take on traditional mousse-like puddings.
- Sweet Potato Hash. In culinary terms, a hash is basically a hot mess of all kinds of ingredients. It’s a classic one-bowl meal that’s perfect when you’re rushed for time but want plenty of nutrition and flavor.
- Sweet Potato Hummus. Hummus is something that’s always in my fridge. Not only do I eat it constantly, I play around with it constantly. This sweet potato recipe is next on my hummus hit list.
- Sweet Potato Spice Muffins. Baking with sweet potato allows you to cut the flour without sacrificing that desirable moist cakey crumb. These muffins are deliciously soft and fluffy with a sweet-spicy taste.
- Sweet Potato Gnocchi. Gnocchi takes a bit of work to make from scratch, but the melty, cheesy, gooey results are well worth it. Especially with this recipe, which doesn’t just make perfectly soft and tender gnocchi, but also boasts plenty of flavor, thanks to the sage and walnut sauce.
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