I know your fridges are bursting with leftovers. While some people thrive on leftovers (Me!) some look at them and shudder. Eating the same thing over and over again? No thank you. And some of you have so many there is no way you can get to them all before they go bad.
Well this week and into next week, I have a few ways you can use up those leftovers. If you don’t have leftovers (HOW?!), you can still make these recipes and have the taste of Thanksgiving for weeks to come. Because that’s the dream. My dream at least.
I also promise not one of these recipes will feature a turkey sandwich with cranberry relish, gravy (or moistmaker, if you’re a Friends fan), stuffing, and green bean casserole. Because while sandwiches are delicious, there are only so many you can eat before you begin to feel like a turkey sandwich.
Today’s recipe is a slight twist on traditional sweet potato casserole. I know this is a feature at many Thanksgiving tables but I wanted to play with the flavors a bit. I honestly wasn’t sure about this one as I was making it but when I took my first bite, my mouth was very happy.
Yes, my mouth gets its own emotions.
If you have some mashed sweet potatoes leftover, then this recipe will be even easier. But don’t worry, it doesn’t take long to mash a few sweet potatoes and get this together.
Ready? Time to repurpose your leftovers.
Curried Sweet Potato Casserole with Curry Toasted Pumpkin Seeds
- 1 cup mashed sweet potatoes
- 1 cup mashed butternut squash or pumpkin (I totally used canned butternut squash)
- 2 cups full-fat coconut milk
- 3 eggs
- 1/3 cup red onion, diced
- 3 cloves garlic, minced
- 2 tsp curry powder (I made my own with this recipe but use what you got)
- 1 tsp fresh ginger, minced (or 1/2 tsp dried)
- 1 tsp sea salt
- 1/4 pepper
- 1/4 raw pumpkin seeds
- 2 tbsp coconut oil
- 1 tsp curry powder
- If you don’t already have mashed sweet potatoes, pumpkin or butternut squash, do that now. The easiest way is to peel it, dice it, then steam it until soft enough to pierce with a fork. Then mash away with a potato masher.
- Place the potatoes and butternut squash/pumpkin into a large bowl and mix together. Set aside.
- Heat a medium skillet over medium-high heat and saute the onions, ginger (if using fresh), and garlic for a few minutes until soft. Add to the bowl and stir again.
- Whisk together the eggs and the milk and pour into the large bowl. Mix everything together well. Add the two teaspoons of curry powder, ginger (if using dry), salt, and pepper. Stir one more time.
- Preheat oven to 400 and lightly oil an 8 x 8 pan. Pour the sweet potato batter into the dish and smooth with a spatula.
- In a small bowl, combine the coconut oil and remaining teaspoon of curry powder. In a dry skillet, toast the pumpkin seeds until lightly brown and starting to pop. Add them to the bowl of the coconut oil and stir to coat. Sprinkle these on top of the casserole.
- Bake for 30 to 40 minutes, checking every so often so it doesn’t burn. The middle should be fairly set and the edges nice and brown. Let it cool for a few minutes before you slice and serve!
Pro tip: This makes an excellent breakfast if you need something new to try!