Melissa's Easy Leftovers

Melissa d'Arabian, host of Ten Dollar Dinners, makes the most of Thanksgiving leftovers.

Category:
American
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Use Up Your Mashed Potatoes

Sweet Spread
Mash a stick of softened butter with 1/2 cup mashed sweet potatoes and 1 tablespoon brown sugar or maple syrup (skip this if your potatoes were already sweetened). Chill until firm, then spread on scones or waffles.

Stuffed Peppers Cut off the top inch of 4 green bell peppers; scoop out the seeds. Mix 3 cups mashed potatoes, 8 slices crumbled cooked bacon and 3/4 cup shredded cheddar cheese in a bowl; stuff into the peppers. Top with more cheese, then replace the pepper tops. Arrange in a baking dish, cover with foil and bake about 45 minutes at 375 degrees F.

Potato Pockets Combine 1/2 cup mashed sweet potatoes, 3 ounces softened cream cheese and 2 1/2 tablespoons brown sugar. Dollop in the center of wonton wrappers, moisten the edges with water and fold into triangles, pressing to seal. Fry in hot vegetable oil and dust with confectioners' sugar.

Magic Muffins
Mix 1/2 cup each sugar and unsweetened applesauce, 2 beaten eggs, 3/4 cup mashed sweet potatoes and 1/3 cup vegetable oil in a bowl. In another bowl, whisk 1 cup all-purpose flour with 1/2 cup whole-wheat flour, 1 teaspoon baking powder, 1/2 teaspoon each baking soda and salt, and 1 teaspoon pumpkin pie spice. Mix the potato mixture into the flour mixture, then stir in some mini chocolate chips. Spoon into greased mini muffin cups. Bake 12 to 13 minutes at 375 degrees F.