How to Use Your Thanksgiving Leftovers

If you still have food leftover after today's Thanksgiving feast, I've included a blog post from Taste of Home containing recipes you can use to reinvent your Thanksgiving leftovers! Enjoy!

Blog: "25 New Ideas for Thanksgiving Leftovers"

Recipe Preview: Baked Sweet Potato Pudding


Prep Time: 25 minutes
Bake: 50 minutes

 Ingredients:

• 4 cups mashed sweet potatoes
• 1/2 cup heavy whipping cream
• 3 eggs, separated
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup flaked coconut, divided
• 1/3 cup packed brown sugar
• 1/3 cup silvered almonds
• Vanilla ice cream

Directions

1. In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon peel and spices until smooth. Fold in 2/3 cup coconut.
2. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
3. With a spatula, stir a fourth of the egg whites into sweet potato mixture until no white streaks remain. Fold in remaining egg whites until combined.
4. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with almonds and remaining coconut. Bake at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Serve warm with ice cream if desired. Yield: 8 servings