Thanksgiving is less than 2 weeks away!! OMG. I am so excited! I love Thanksgiving. A lot. Thanksgiving might be my favorite meal of the year. Every part of the meal is full of flavor and to me the ultimate comfort food spread! This year I am serving a smaller crowd, which means there will be plenty of leftovers. I have been racking my brain for different Thanksgiving leftover recipes, and I am obsessed with this paleo Thanksgiving Bruschetta! You might be thinking- wait… doesn’t bruschetta typically involve bread? Yes bruschetta is typically small crostini’s topped with a variety of flavors. I put a paleo spin on bruschetta by serving up leftover cranberry sauce and turkey on top of sweet potato slices. The sweet potatoes pair perfectly with the other Thanksgiving flavors for a tasty way to use up those Thanksgiving leftovers! This Paleo Thanksgiving Bruschetta would also make a tasty Turkey day appetizer if your turkey is done before the other sides!
This past weekend, my cousin and wife was in town, and we set off on some new adventures! We ventured into the desert for a little guided dune buggy riding! I learned how to survived on the natural floral aka cactus! There is a cactus called cylindropuntia fulgida or known in the local community as the “jumping cactus.” These little guys are no laughing matter. Through static electricity or who knows what, the spines of this cactus literally jump off the trail and onto your body. While this would normally be an unwelcome advance, if you are stranded in the desert this cactus is actually a good form of food and water! The scary spines can actually be burned off leaving the plant free to be split open and enjoyed. Our guide let us all taste a bit, and it kind of reminded me of a sour cucumber. I also got to try jojoba berries or nuts! Talk about trying the local fare!
- 1 large sweet potato
- 1 tbls olive oil
- Leftover Raw Orange-Cranberry Relish
- Leftover Roasted Turkey
- Heat oven to 400 degrees.
- Brush sweet potato rounds with 1 tablespoon of olive oil and place onto a baking sheet.
- Bake for 10 minutes, flip then cook for 10 more minutes.
- Remove from oven and let cool slightly.
- To assemble, place a dollop of cranberry sauce on sweet potato round and top with leftover turkey!