The countdown to Thanksgiving has started, which means it is officially sweet potato season! Sweet potatoes are high in fiber, and great sources of beta-carotene, potassium and vitamins A and C. A bonus is the slow burn of this complex carbohydrate providing fullness and energy.
This versatile vegetable is a cook once, and serve many ways side dish. And while it may be fall, Houston, Texas does not always feel the autumn chill. So if I'm going to heat up my kitchen roasting sweet potatoes, you can bet I'm going to get at least 2 or 3 meals from the batch.
Initially my family is thrilled to smell the roasting sugar from whole roasted sweet potatoes. They love simple roasted sweet potatoes, split, and flavored with just butter and a little salt. But to my kids, nothing looks like yuck more than round two of that same looking roasted potato. Secretly I kind of agree - reheated whole roasted sweet potatoes can look a little limp and dark. It's not quite the same as the first time around, but that doesn't mean you can't salvage the leftovers. And many times the resulting sweet potato incarnations are better than the originals.
Check out the list to view the recipe for one of our favorite ways to use leftover roasted sweet potatoes. These Sweet Potato Puffs reheat nicely in the microwave or in a toaster oven.