Ingredients

1 cup Leftover mashed sweet potato puree (my preferred method is to bake the potatoes for about 1 hour at 400 degrees F, or until very soft, and then pulse the flesh in a food processor)
1 cup Leftover cooked wild rice (cooked according to package directions)
1/4 cup Finely chopped toasted pecans or walnuts
1/4 cup Fresh breadcrumbs (pulse slightly stale bread in food processor until coarse crumbs form)
2 tbsp Thinly sliced green onions
Kosher salt and freshly ground black pepper, to taste
Olive oil, for shallow pan-frying
Cranberry sauce, for serving (optional)

Description

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