Leftovers Part 2: Sweet Potatoes!

Yet more leftovers. I did say I made way too much food for 3.5 people. I’m not counting my younger brother, Iyka, as a full person. He eats less than a bird.

Needless to say, sweet potatoes are perfectly delicious classically roasted with some nuts, drizzled with olive oil and maple syrup/honey, then tossed with a bit of cayenne pepper. Unfortunately, we’ve been working on other left overs for the past few days, and to top it all off my dad doesn’t like sweet potatoes (that’s unfortunate for him).

I didn’t want to dry them out by placing in the oven to heat them up, and the microwave didn’t seem appealing. I decided to mash them and make them into sweet&spicy crunchy patties with a dollop of honey sour cream.

Honey Crunch Sweet Potatties (I know it's corny- just kidding, it's a crunchy mash! No corn involved!)

Honey Crunch Sweet Potatties

Part 1: Classic roasted sweet potatoes

3 large sweet potatoes (roughly 1lb), cut into 1-in squares

2 tablespoons olive oil

Salt & freshly ground black pepper, to taste

2 tablespoons unsalted butter

2 tablespoons maple syrup

2 tablespoons honey

1/4 teaspoon cayenne pepper

1/4 teaspoon cinnamon

1/2 cup chopped pecans (or walnuts!)

Preheat oven to 375 degrees F.

Lay sweet potatoes in single layer on baking sheet and drizzle with olive oil. Add cinnamon, salt and pepper and toss to coat. Roast in oven until tender and golden, roughly 30 minutes. In last 3 minutes of roasting, sprinkle the chopped nuts on the baking sheet with the potatoes.

Melt butter on medium heat and add in maple syrup, honey, cayenne pepper. Toss the mixture together with potatoes when they’re done.


Part 2: Leftovers (or just continuation once the potatoes cool completely)

I’m going to use measurements meant for half the amount of the top recipe (assuming you eat half of original recipe).

1/2 of classic roasted sweet potatoes

1 egg

1 tablespoon AP flour

1 cup bread crumbs

2 tablespoons honey

Olive oil for frying


2 tablespoons sour cream

1 tablespoon honey

Cayenne pepper

Step 1: Mash potatoes.

Mash, mash, mash.

Step 2: Add egg and flour and mix well.


Step 3: Mix honey and bread crumbs until crumbly. I used homemade bread crumbs here hence the larger ‘lumps’. Yours will be smoother I’m sure.

Step 4: Coat your skillet with some olive oil and heat up on medium heat. Meanwhile, form the mash into patties and coat with the honey crumb mixture. The patty will be fairly soft and sticky – don’t worry, it will firm up after a few minutes off the heat (and while on the heat in fact).

Patty time. It doesn't look very appetizing here but will taste delicious.

Step 5: Brown on both sides over medium heat. Take off the heat and stack, mix the sour cream with honey and garnish on top; sprinkle with a bit of cayenne pepper.

Frying up.


I also made a few crunchy potato-balls that I simply drizzled with honey. My mom asked for the recipe – here it is, mom!! 🙂

Crunchy honey potato balls.


Creamy Maple Pecan Stuffed French Toast

Despite having plenty of leftovers from Thanksgiving, I decided to whip up French toast for my younger brother. I’m trying out the Dukan diet (more on this to come in future post..very soon I’m sure) so I’m gobbling up the leftover turkey like nobody’s business. Meanwhile I had plenty of rejected stuffing challah that I didn’t want to go to waste.I also had 2 oz (about 1/4 of a package) of cream cheese and a handful of chopped pecans… and about a cup of whipping cream… and …ok I had a slew of ingredients I just didn’t want to go bad. Point is, it came out to this:

Creamy Maple Pecan Stuffed French Toast

This recipe yields one serving (although a pretty hefty serving). I’m including a breakdown of calories per ingredient as a result. You can make substitutions as you feel fit, to cut down on calories (i.e. using skim milk instead of half & half, and sugar-free maple syrup substitute, splenda instead of sugar – you get the idea).


Creamy Maple Pecan Stuffed French Toast


Two medium-thick slices of Challah bread

1 egg

3 tablespoons half-and-half

1/4 teaspoon EACH: vanilla extract, cinnamon, nutmeg, maple syrup

1 tablespoon butter


1/4 pack cream cheese softened (about 2 oz, can use a little more or less depending on how much filling you’d like)

2 tablespoons maple syrup

1/4 teaspoon cinnamon

1 teaspoon powdered sugar


1 tablespoon powdered sugar

3 tablespoons maple syrup

3 tablespoons chopped pecans

Bread: Beat the egg, half & half, vanilla extract, cinnamon, nutmeg, and maple syrup together until everything is well incorporated. Soak the two slices of challah bread thoroughly in the mixture on both sides and leave in bowl for about 30 minutes to let the mixture soak through.

Meanwhile make the filling.

Filling: Mix softened cream cheese and maple syrup together. Beat together until well incorporated and creamy. Mix in cinnamon and powdered sugar and set aside.

Place skillet on medium heat and melt 1 tablespoon of butter. Fry the pieces of french toast until browned on each side. Transfer the two pieces n a clean plate and spread the cream cheese mixture on each piece. Put the pieces together. Start making the topping.

Topping: Turn the stovetop heat on low and place the chopped pecans into any leftover butter in skillet. Mix the nuts in skillet for about 5 second and add the maple syrup. Turn off heat (the mixture should be warm since skillet is still hot from french toast). Sift the powdered sugar over the french toast and then top with the warm maple-pecan mixture.

If you’d like to make the whipped cream:

1 cup whipping cream

1/4 teaspoon cinnamon

3 tablespoons confectioners sugar

1 tablespoon maple syrup (I’m really into using maple syrup this fall!)

1 teaspoon vanilla extract

Beat all ingredients together with mixer until mixture is light and fluffy. Serve on top/side of french toast!


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