It’s a few days after thanksgiving and I am sure your fridge is still stocked with leftovers. I’ve got bags of stuffing, mushroom gravy, brussel sprout salad, mashed potatoes, and more. That only means I have the ability to get creative in the kitchen with making leftover recipes!
I had a bunch of leftover brussel sprouts, toasted pecans, and cranberry sauce, so I utilized that and created this simple, yet delicious creation. A maple and balsamic laced sweet potato stuffed with balsamic roasted brussel sprouts, juicy cranberries, toasted pecans and topped with a tart cranberry sauce. The medley of these flavors is spot on.
Of course you may not have all the leftover food that I had to create this recipe, but any leftover roasted veggies will work to replace the brussel sprouts!
The way that you eat this recipe does count. Make sure to get in a peice of the sweet potato skin and flesh, a brussel sprout, pecan, and a bit of the cranberry dressing. You will thank me later! …
