Sweet potato ravioli

A great way to use up leftover sweet potatoes.  You can freeze the baked sweet potatoes (especially if they're leftovers), the made-up filling or the made-up ravioli.  I use wonton skins because I don't want to fool around with rolling pasta dough for ravioli, but you can make your own pasta if you want.  You can also choose to oven-fry these for a crunchy finish or boil them, if you feel more confident that your ravioli are sealed well. 

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Thanksgiving leftovers

I've gotten pretty darn good at handling Thanksgiving leftovers without resorting to five straight days of turkey sandwiches.  The trick is to shop ahead for a few extra ingredients to make the following recipes at the same time you're shopping for your holiday meal.  And it's not just the turkey that needs using up, so I have a couple of leftover side dish recipes as well. 

In giving shop ahead lists, I assume you'll have pantry and refrigerator basics on hand already...spices, onions, garlic, butter, oil, eggs, and basic baking ingredients.

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Healthy Sweet Potato Pie

I am told this pie was delicious, but alas, I didn't get to try any before my 1.5yo penetrated the kitchen countertop forcefield and pulled the cake dome down, ruining both the cake dome and pie.

Before Destructo Toddler

The recipe came in a mailer about women's health or heart health or something like that from a local hospital (who would be sending you recipes chock full o' fat and calories if they were really serious about drumming up business).  It includes several Miracles of Modern Chemistry.  I've retained one or two calorie/carb-reducing elements and reverted the remainder to "real food" which is IMHO where "healthy" really lives.


After Destructo Toddler

Because there are no eggs in the recipe, it can be stored at room temperature for a few days rather than in the fridge.  You can also freeze it for future service, and perhaps even serve it frozen in an ice-cream-cake sort of way (didn't get to try that one, but I had planned to).

If you happen to bake a lot of pies, these are very nice for weighting a prebaked pie shell to prevent bubbles in the crust.  I used dry beans for a number of years, but the ceramic beads do a better job.

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