Here are some tasty hacks for Thanksgiving leftovers that are so good you might want to plan ahead to make extra for these recipes.
The inspiration for Spiced Turkey with Tahini Sauce in a Sweet Potato Crust comes from sinaya, a Middle Eastern dish with Palestinian roots that I had in Israel (sometimes spelled synia or siniyah). Leftover cooked turkey and sweet potatoes replace the ground meat (and sometimes eggplant) in the dish.
Sweet Potato Pies with Two Toppings also uses baked sweet potatoes, but don’t save this recipe just for leftovers. The pies would make great additions to Thanksgiving or Hanukkah meals. The marshmallow topping was inspired by my sister’s traditional Thanksgiving sweet potato casserole. The second pie is topped with cranberry sauce. Halve the recipe for one pie.
Spiced Turkey with Tahini Sauce in a Sweet Potato Crust
Serves 4 to 6
- Tahini sauce (see instructions)
- 3 Tbs. oil, divided, plus extra for baking dish
- 1½ cups peeled, mashed, baked sweet potato
- 2 cups chopped onion
- 2 Tbs. minced garlic
- ½ tsp. salt
- ½ tsp. ground or crumbled oregano
- ½ tsp. plus ⅛ tsp. paprika
- ½ tsp. ground cumin
- ½ tsp. ground cinnamon
- ¼ tsp. ground cloves
- 4 cups shredded cooked turkey
- 3 Tbs. pomegranate molasses plus extra for garnish
- Chopped parsley
Prepare Tahini sauce (below). Oil 8-by-8-inch baking dish. Spread potatoes evenly on bottom of dish. Heat oven to 375 degrees. Heat 2 Tbs. oil in large skillet over medium-high heat. Sauté onions until softened. Add garlic. Sauté until golden. Stir in salt, oregano, ½ tsp. paprika, cumin, cinnamon and cloves. Stir in turkey. Sauté until heated through. Stir in 1 Tbs. oil and pomegranate molasses. Layer turkey on top of potatoes. Spoon tahini sauce evenly to cover. Sprinkle with remaining paprika. Bake 30 to 35 minutes, until tahini is slightly browned. Sprinkle with parsley. Serve drizzled with pomegranate molasses.
Tahini sauce: Mix 1 tsp. minced garlic, 4 tsp. lemon juice and ¼ cup cold water. Stir in ½ cup tahini paste. Mixture will seize. Keep stirring, adding tablespoons of cold water as needed, until it is the consistency of a smooth, loose frosting. Taste. Stir in ¼ tsp. salt, if needed.
Sweet Potato Pies with Two Toppings
Makes 2 Pies, 16 servings
- Toppings (see below)
- 2 homemade or purchased crusts (parve) for 9-inch pies, room temperature
- 4 cups peeled, mashed, baked sweet potato
- 4 large eggs, beaten
- 1 cup coconut, almond or other non-dairy creamer
- ½ cup sugar
- ½ cup brown sugar
- ½ cup orange juice
- 1 tsp. pumpkin pie spice mix
- ⅛ tsp. salt
Heat oven to 425 degrees. Press crusts into two 9-inch pie plates. Mix together sweet potato, eggs, creamer, sugar, brown sugar, juice, pumpkin pie spice and salt. Divide between pans. Bake 15 minutes. Reduce heat to 325 degrees. Bake 25 minutes. Remove pies, add toppings (below) and return to oven. Bake about 15 minutes or until a toothpick comes out without any sweet potato filling.
If desired, skip the toppings and serve plain or with non-dairy ice cream. Each topping recipe makes enough for one pie.
Cranberry: Warm 1½ cups whole berry canned cranberry sauce over low heat. Stir in ¼ tsp. ground ginger and ¼ cup orange juice. Spread evenly on pie. Bake as directed. Garnish with chopped, marshmallows in center.
Marshmallow: Slice 4 oz. of marshmallows in half from top to bottom. Cover top of pie, cut side down. Bake as directed until lightly browned. (Marshmallows will puff up then shrink as they cool.) For garnish, dip fresh cranberries in orange juice and roll in superfine sugar.