Sweet Potato Cheese Dip

I hope you all had a wonderful Thanksgiving this year! It felt so nice to have some time off and see my family:

Sister-brother bonding time

Since my family eats at home for Thanksgiving, we have LOTS of leftovers each year. My favorite food to eat? Sweet potatoes! And with so much leftover sweet potatoes, I enjoy making this each year!

Sweet Potato Cheese Dip

Ingredients:

1 and 1/2 cups of roasted and puréed sweet potatoes

1 and 1/2 cups water

1 cup shredded cheddar cheese

2 tbsp ghee

1/2 tbsp brown mustard

1/2 tbsp apple cider vinegar

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

Directions:

Combine all ingredients in a food processor and blend until smooth. Transfer to a pot and cook over medium-low heat until hot all through. Serve.

 

 

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Turkey/Chicken Cheese Dip (Grain-Free)

Feast your eyes on this lovely creation!

Hmmm, with turkey still in many bellies, is it too early to say “feast?”

I actually haven’t stopped feasting since Thanksgiving, thanks to many, many leftovers… oh well.

And speaking of leftovers, this is an awesome recipe to use up some turkey from Thanksgiving. No turkey to spare? Chicken works just as well!

But seriously, this recipe is a-mazing! I couldn’t stop eating it (hence the “haven’t stopped feasting since Thanksgiving”). And with the house to myself for the next week, I’m in a bit of a paradise right now 🙂

Turkey/Chicken Cheese Dip (Grain-Free)

Ingredients:

1 tbsp avocado oil

1 onion, chopped

3 garlic cloves, minced

1/3 cup roasted red peppers, chopped (from jar)

2 tsp dried parsley flakes

1 tsp chili powder

1 tsp cumin

1 tsp dried cilantro

salt and pepper

1 cup unsweetened almond milk

1/4 cup chicken broth 

2 tbsp tapioca flour

3/4 cup roasted crushed tomatoes

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

2 and 1/2 cups cooked and shredded turkey/chicken 

Directions:

In a deep skillet, heat oil and add in onion, garlic, peppers, parsley, chili powder, cumin, cilantro, salt, and pepper. Sauté for 10 minutes. Add in milk and chicken broth and bring to a boil. With a fork, whisk in tapioca flour and allow to thicken. Put on low heat and add in tomatoes, cheeses, and turkey/chicken. Stir until all mixed together and heated. Serve. 

Turkey and Sweet Potato Casserole (Paleo)

Thanksgiving summarized into 3 words: Veni, vidi, vici (I came, I saw, I conquered). And yet, despite eating ourselves full, my family still had leftovers that filled 2 fridges and then had to be stored out in our garage.

Turkey for days.

Which is lucky because nobody argued with me when I combined some leftovers to make a new dish (well, I had to wait until after my family had their fill of turkey bacon sandwiches- God forbid we have no leftovers for that).

Unfortunately, by the time I went to put this together, all our Thanksgiving green beans were gone. Instead I just had to use leftover ingredients.

But feel free to experiment with different leftover veggies!

Also, beware: I added a lot of spice to this. I tend to sprinkle cayenne on everything after Thanksgiving to remind me drink more water. If you’re not into spicy foods though, just cut the cayenne back to 1/2 tsp.

Turkey and Sweet Potato Casserole (Paleo)

Ingredients:

1 tbsp ghee

1 onion, chopped

1/2 cup celery, chopped

1/2 cup carrots, chopped

1 tsp crushed red pepper flakes

2 cups turkey, cooked and cut into bite-sized pieces (chicken can be subbed in)

salt and pepper, to taste

—-

1 cup mashed sweet potato

1 and 1/4 cup full-fat canned coconut milk

1 tsp cayenne

1/2 tsp salt

Directions:

Preheat oven to 375 degrees and heat ghee in a skillet. Sauté the onion, celery, carrots, and crushed pepper flakes for 10 minutes. Mix in turkey, add in salt and pepper, and then pour contents into an oiled 8×8 or 9×9 baking dish. (NOTE: I sautéed my veggies since all the leftovers veggies disappeared 😦 If you DO have cooked leftover veggies, there’s no need to sauté- just combine with the turkey and crushed pepper and pour into the pie pan).

In a bowl, beat together mashed sweet potato, coconut milk, cayenne, and salt with a fork. Pour over turkey mixture and cook in oven for 35 minutes. Let sit for 5 minutes before spooning out.