Delicious Thanksgiving Recipes Even You Can Cook
By Fabiana Santana
Zarela Martinez’s Sweet Potato Casserole
- 8 medium sweet potatoes or yams
- 1 1/2 cups heavy whipping cream
- 1 1/2 sticks butter, chilled
- 1 teaspoon salt
- 1 pound pecan pieces
- 1 cup packed light brown sugar
Preheat oven to 350º.
- Place the sweet potatoes and roast in the oven on a baking sheet guntil soft, about 50 minutes.
- Let sit until cool enough to handle and peel.
- Transfer to the bowl of the food processor fitted with the steel blade and process until smooth.
- Add 6 tablespoons of butter a little at a time.
- Add the whipping cream in a thin stream and process until fully incorporated.
- Transfer to an ovenproof casserole and smooth out the top.
Make the streusel topping as follows:
- Spread the pecans on a baking dish and toast for 10 minutes.
- Let cool.
- Place the pecans and brown sugar in the bowl of the food processor and process with an on/off motion until almost ground.
- Cut the remaining butter into pats and add, one at a time, to the pecan mixture
- Spread evenly over the sweet potatoes and bake until heated through and golden, about 20 – 25 minutes.
What to Do with Your Leftovers? Try these other traditional Thanksgiving recipes.
Former Iron Chef Anita Lo (Annisa, Bar Q) has some mouthwatering suggestions on what to do with your Thanksgiving Day leftovers turkey pork buns and cranberry crumble. Beats the heck out of a cold turkey sandwich.
Leftover Roast Turkey Steamed Buns
- 4 x 2 oz. slices roast turkey
- 4 Chinese steamed pita (substitute biscuits, split)
- 4 Tbsp. mayonnaise
- 4 tsp. hoisin
- sriracha chili sauce to taste
- julienne scallion
- 4 slices pickled daikon
- Steam the bread (or reheat the biscuits).
- Place a slice of turkey in each and slather with the mayo, hoisin and sriracha to taste.
- Top with the scallion and pickled daikon and serve.
Cranberry Sauce Crumble
- 2 cups cranberry sauce
- 1 cup flour
- 1/2 cup brown sugar
- 1/3 cup oatmeal
- Pinch of salt
- 1 tsp cinnamon
- 1/2 cup butter
- Mix the dry ingredients together then cut in the butter. Do not over mix.
- Rub the dough between your hands until lumpy.
- Refrigerate 15 minutes.
- Butter a pie dish and fill with your leftover cranberry sauce.
- Top with the crumble and bake at 400 until top is browned and crunchy.
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