I’m sorry that my blog has been, like, 99% food so far. I guess I wasn’t kidding when I said I had an eating problem. I think I can officially call myself a foodie. Also, it probably has something to do with the fact that it’s winter, aka hibernation time.
Following Thanksgiving, we had some leftovers, including like 6 sweet potatoes. The week after Thanksgiving I turned those sweet potatoes into sweet potato pierogie. They was soooo good. But, I had so much leftover filling it was ridiculous. It’s been in my freezer ever since, which is, like, a month in a half… ok, don’t judge. It was still good! And totally safe, I swear. Just to be safe, though, you should probably eat it all in one sitting.
My aunt gives us a huge Omaha Steaks package every year for Christmas (awesome gift, btw), so in trying to readjust my freezer for the incoming load, I ended up taking inventory of what we had and started thinking of ways to use it all. One thing on my list was the leftover pierogie filling. A while back a food blogger I love and follow, Jessica from How Sweet It Is, did a week of everything butternut squash – lasagnas, stuffed shells, etc. I pinned it and forgot about it. Then I was looking through my pins the other day and it hit me – butternut squash is kind of like sweet potato (just go with it), and would totally taste good as stuffed shells! So I borrowed her idea, using the sweet potato mixture instead, and used her recipe for a beschamel sauce to go over it.
My husband took one bite and said “You can make this again!” The speed and vigor with which he said this means it’s now on his top 10 list of favorite meals I make.
*pats self on back*
It was, in a word, de-vine.
Sweet Potato Stuffed Shells (adapted from How Sweet Eats)
For stuffed shells:
- 2-3 sweet potatoes
- 3 tbs. butter
- 4 oz. cream cheese, softened
- 1 tsp. salt
- about 16 jumbo shells (I have had such a hard time finding these lately!)
- 2 tbs butter
- 2 tbs flour
- 2 cups milk (I used fat free, and I think that’s why it took a while for the sauce to thicken – 2% might be better for this.)
1/4 cup grated parmesan cheese
- 1/4 pinch of nutmeg (sounds weird, I know, but trust me, it’s good)
- salt & pepper to taste
- 1/3 cup shredded mozzarella cheese
- 1-2 tsp. sage
Bake the potatoes, remove the skins, mash with 3 tbs. butter, cream cheese, and 1 tsp. salt. Cook stuffed shells per package instructions. Allow to cool. Spray a baking dish or pie plate with nonstick spray. Using a teaspoon, stuff each shell with the potato mixture. Place shells in the baking dish when stuffed. To make the bechamel, heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook until golden and a nutty aroma appears. Add milk and parmesan and let come to a simmer while whisking constantly. Once sauce has thickened, stir in nutmeg and taste – add salt and pepper if desired. Pour mixture over top of shells, then add mozzarella and sage. Bake at 400 degrees F for 20-25 minutes, or until cheese is golden and bubbly. I served with garlic bread because garlic bread is awesome.
I’m not even kidding.