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3 cups (1/2-inch) peeled and diced sweet potatoes (about 1 pound)
3 cups (1/2-inch) peeled and diced russet potatoes (about 1 pound)
1 1/2 cups chopped yellow onions
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 large cloves garlic, crushed and peeled
4 cups finely chopped leftover cooked turkey*
1/3 cup chopped Italian parsley
1 tablespoon chopped fresh thyme leaves
About 1/3 cup leftover turkey gravy, warmed
8 ounces Cabot Seriously Sharp Cheddar or Extra Sharp Cheddar, cut into 1/4-inch dice (about 2 cups)*

1. Place rack in lower third of oven and preheat oven to 425°F. On large baking sheet with sides, toss together sweet potatoes, russet potatoes, onions, olive oil, salt and pepper. Tuck garlic cloves into corner of baking sheet.

2. Roast potatoes for 30 to 35 minutes or until tender and lightly colored, scraping them up with metal spatula every 10 minutes to loosen and turn.

3. When potatoes are done, remove garlic cloves from corner and chop/mash into puree; stir back into potatoes until evenly distributed. Cover potatoes with dish towel and set aside to cool.

4. In large bowl, combine potato mixture, turkey, parsley and thyme, tossing gently to blend. Add just enough of gravy to moisten hash. Add cheese and toss again. Spread hash in large shallow (2-quart) baking dish or oven-proof skillet (Hash can be made in advance up to this point; cover and refrigerate until ready to bake.)

5. Preheat oven to 375°F. Bake hash for 30 to 35 minutes or until heated through and lightly browned on top.

* If you don’t have leftover turkey, use the meat from 2 fresh bone-in turkey thighs (2 1/2 pounds total), braised in the oven for about 1 1/2 hours at 325°F until very tender. Moisten the hash with the cooking liquid, boiled down to about 1/3 cup.