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Video: 3 ways to cook leftover sweet potatoes

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    >>> school," left over sweet potatoes , from pancakes to salmon cakes and bisque, entertaining author has a great way to use up the thanksgiving sweet potatoes .

    >> good thanksgiving .

    >> great thanksgiving .

    >> imagine in your kitchen it's always a good thanksgiving . start me off here with the sweet potatoes . feels like at the end of thanksgiving there's a big bowl of them left.

    >> have sweet potatoes . regular mashed potatoes always go but these stick around. everyone agrees eating the leftovers is the best part about thanksgiving .

    >> no question.

    >> so let's reinvent these. let's start with a sweet potato bisque, great, really heart and rich and creamy. i have apples and onions that i've sauteed in a little bit of olive oil until they get nice and translosent and tender and to this we add the sweet potatoes , two coupes of sweet potato puree and we ear going to add the secret ingredient , stuffing. the stuffing helps thicken it up. gives it a lot of flavor. already has the herbs and spices that you would add to the soup. one less step. so pour in this chicken broth .

    >> the whole thing.

    >> it's about four cups.

    >> and you probably have some of that left over, too.

    >> now we're just going to let that simmer and put a little bit of salt and grab the pepper and put that in there.

    >> and let this simmer for ten minutes.

    >> how do you stir that, cady, i wanted to know, with this?

    >> really interested in this. this is an immersion blender and that will puree the whole thing. put it in there and then turn it on so it doesn't spray.

    >> great technique. told me not to use this because they didn't trust me with it. look at that.

    >> and if you don't have an immersion blender , use an immersion blender and do it in batches. to cop the bisque we're going to make a crangory cream which is delicious. i've got plain yogurt, and i'm going to add some cranberry sauce to that and whisk it together. you can also use sour cream , if you don't have yogurt, and this is really pretty healthy. sweet potatoes have a lot of vitamins in them so this is a good-for-you recipe. all these recipes are good for you. a little dollop on top.

    >> that's beautiful.

    >> love cranberry and sweet potatoes . always trying to build the perfect bite, one of my favorite combo. put the whole thanksgiving dinner minus the turkey back in a bowl.

    >> salmon cakes, salmon , sweet potatoes , but it really is good.

    >> baked salmon and you flake it with a fork and i've sauteed some red bell peppers , onions and celery, and i'm going to add this to it. now, if you don't have salmon , a great money and time-saver is to used canned salmon . this is like $19 a pound and this is like $2, and it's mild, too. my grandmother always used to use that. okay, and let's put some egg to hold it all together, breadcrumbs, and then our sweet potatoes , so i've used half a cup and this gives it that nice savory sweet thing. you mix it all together. actually put another piece of salmon in there.

    >> put the whole thing in.

    >> flake it first.

    >> going to dump the whole salmon steak in.

    >> and then you make these into patties like this.

    >> okay.

    >> and we'll put them in a skillet. let yr patties fridge rate for about 30 minutes and that will just help them set you. they just need to cook two to three minutes on each side, and they are great, and i made a little art coke tartar sauce to go with at the present time it's just some mayo and lemon juice , artichokes, capers, really yummy.

    >> this is great. you've given us a lot to think about the day after thanksgiving . sweet potato pancakes with toasted pecan maple syrup . these doesn't get any better.

    >> katie lee , thanks so much. great to see you.

    >> great to see you.

TODAY recipes
updated 11/22/2012 10:28:38 AM ET 2012-11-22T15:28:38

Recipe: Sweet potato salmon cakes with artichoke tartar sauce

  • Artichoke tartar sauce
  • 1 jar marinated artichoke hearts, drained and chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon
  • Salt and pepper
  • Sweet potato salmon cakes
  • 1/2 pound salmon
  • 2 tablespoons olive oil
  • 3 stalks celery, small dice
  • 1 red bell pepper, small dice
  • 1/2 red onion, small dice
  • 1 clove garlic, minced
  • 1/4 cup parsley, minced
  • 1/2 cup breadcrumbs
  • 1/2 cup mashed sweet potatoes
  • 2 eggs, beaten
  • Salt and pepper

Preheat oven to 350 F.  Place salmon skin side down in a baking dish and season with salt and pepper.  Bake for 15 minutes, until cooked through.  Let cool completely.  Flake with a fork and put in a medium bowl.

Heat 1 tablespoon olive oil in a large skillet over medium.  Add celery, bell pepper, onion, garlic, parsley, and season with salt and pepper.  Saute until vegetables are tender, about 10 minutes.  Let cool completely and mix with salmon.  Add breadcrumbs, sweet potatoes, and eggs and mix well.

Shape salmon mixture (it will be wet) into 8 patties and place on a baking sheet.   Refrigerate for 30 minutes. 

Heat 1 tablespoon olive oil in a large skillet over medium heat.  Cook salmon patties about 3 minutes on each side.  Serve hot or chilled with artichoke tartar sauce.

For artichoke tartar sauce: In a bowl, mix all ingredients. Refrigerate until serving time.

Recipe: Sweet potato bisque with cranberry cream

  • sweet potato bisque with cranberry cream
  • 1 tablespoon olive oil
  • 1 granny smith apple-peeled, cored and chopped
  • 1/2 large onion, chopped
  • 2 cups mashed sweet potatoes
  • 1/2 cup leftover stuffing
  • One 32-ounce container (4 cups) chicken broth
  • Salt and pepper
  • 3 tablespoons plain yogurt
  • 3 tablespoons leftover cranberry sauce

In a dutch oven, heat the olive oil over medium heat. Add the apple and onion and cook, stirring occasionally, until tender, about 7 minutes.

Stir in the sweet potatoes and stuffing and cook to heat through. Add the broth and bring to a boil; season with salt and pepper.

Lower the heat and simmer for 20 minutes. Using a food processor or immersion blender, puree the mixture.

Meanwhile, in a small bowl, combine the yogurt and cranberry sauce.

To serve, dollop the soup with the cranberry cream.

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