I can’t believe Thanksgiving is next week. With November 1st on a Thursday, this is the earliest Thanksgiving could be and boy did those few days really sneak up on me. While everyone is planning Thanksgiving meals, I’m already thinking about leftovers. If you’re still thinking about the meal on Thursday (as I should be) check out these recipes for savory bread pudding, basil & pepper cornbread, beet & pear salad, sweet potato parmigiana, savory side pie.
For a long time, I detested sweet potatoes. It didn’t matter if they had marshmallows or brown sugar on top, I didn’t like them. I’ve now seen the light and can’t seem to get enough of them – but I don’t like them so sweet. One of my favorite ways to eat these orange spuds (year round) is to dice them, toss them with with olive oil, salt, pepper, and rosemary, and bake them for 30-35 minutes in a 400 degree oven. With extra roasted sweet potatoes next week, however, I’ll be making a hash of sorts – a delicious and pretty easy breakfast dish that helps use up leftovers and extra ingredients.