By Libbie Summers
Assisted by Candace Brower
A bowl of sweet potatoes and toasted marshmallows becomes a fancy dessert in a flash of heat!
Sweet Potato Brulee
serves 4 (1 cup servings)
1 bowl of leftover sweet potatoes and marshmallows along with their juices (about 4 cups), heated through but not hot
1/4 teaspoon ground chipotle pepper
3 tablespoons sugar
Add sweet potatoes and chipotle pepper to the bowl of a food processor and process until smooth. Spoon contents into 4 oven proof ramekins. Seal the top of each with the sugar. Use a blow torch or place under a broiler to melt the sugar until it becomes golden brown. Allow to cool before serving.
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