This recipe was created for and sponsored by the Grain Foods Foundation. As usual, all opinions and ideas are my own.
Thanksgiving is on Thursday! Are you ready yet? We haven’t even gotten our turkey, but we’re going to order it today at the boucherie downtown. Hopefully we won’t have a problem getting one or fitting it in our tiny little oven. In the meantime, I’ve been working on some other recipes to make our Thanksgiving in France as traditional as possible. I even planned out the perfect menu already.
But let’s be honest, the hardest part of Thanksgiving is coming up with recipes to use the leftovers in. Am I right? No more turkey sandwiches here. We’ve already covered what you can do with the turkey, but what about all those leftover sweet potatoes? Well, I thought a breakfast recipe was in order. One that’s perfect for serving your guests the morning after or saving for when you’re alone. So I came up with these loaded sweet potato scones, and I whipped up a dreamy marshmallow glaze to finish them off.