| | Published November 26th, 2008
| Looking For Something New to Do with Those Thanksgiving Leftovers?
| | By Susie Iventosch |  | |
Just like Congress, we have a divided family when it comes to certain issues. And around Thanksgiving, one of those issues is certain to be sweet potatoes. I love them, but my husband despises them simply because they are ... sweet. I'd like to ask what he expects from "sweet" potatoes and he'd like to filibuster the motion of serving them at all. In the end, we usually reach across the aisle. I serve them, but try to make them less sweet, and he politely abstains. This savory recipe calls for chunks of sweet potatoes and yams, mixed with onions and seasoned with sage, poultry seasoning, salt and pepper. Baked for a little over an hour at 350 degrees, they are nice and crunchy on the outside, and soft on the inside. Perfect. But, still his response, "They are too sweet!"
Perhaps you'll have better luck serving these delicious root veggies to your family. But, if they don't gobble them up on Thanksgiving, you can always disguise them in soup the next day! Served with a little leftover stuffing, this makes a hearty meal for Friday. Oh, and if you tell 'em it's butternut squash ... they just might like it!
On another leftover note, my good friend, Mary MacDowell, visited us from Dallas a couple of weeks ago. She presented this delicious mascarpone-browned butter sage pasta dish. She served it as a side dish, but I prefer it as the main dish served with a light salad and crunchy French bread. She used panko (Japanese bread crumbs) for the topping, but I tried it with wheat germ mixed with breadcrumbs and a little grated Parmesan and it turned out great. Then I tried it with leftover turkey mixed into the dish, and it was even better!
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Lamorinda Weekly, Moraga CA