Join “Jayni’s Kitchen” this week for “Game Day Winners” with David Seymour, an IT department programmer analyst at Lawrence Memorial Hospital who enjoys hosting sports parties. He and host Jayni Carey will prepare the following recipes: Turkey and Sweet Potato Quesadillas, Sausage and Butternut Squash Empanadas, and Carmelized Apples and Pears in Puff Pastry Shells.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Turkey and sweet potato quesadillas

1 pound sweet potatoes, rinsed

2 tablespoons light brown sugar

1 tablespoon butter

1 tablespoon maple syrup

Pinch salt and black pepper

1/2 teaspoon cayenne pepper (optional)

1 teaspoon cinnamon (optional)

8 ounces turkey culets

2 tablespoons olive oil

Spicy seasoning blend (such as Emeril’s Essence), to taste

Salt and black pepper

4 large flour tortillas

Place the sweet potatoes on a foil-lined baking sheet and bake in a 350-degree oven until tender, about one hour. Let the potatoes stand until cool enough to handle. Cut the potatoes in half lengthwise and, using a spoon, scoop out the flesh into a large bowl. Mash with a potato masher until smooth. Add the brown sugar, butter, maple syrup, salt and pepper, and cayenne or cinnamon, if desired. Mix well, Let the mixture cool while cooking the turkey cutlets.

Cut the turkey cutlets into 1/2-inch pieces. Pour 2 tablespoons of olive oil into a skillet and heat over medium heat. Add the turkey and cook through. Sprinkle with the spicy seasoning blend and salt and pepper to taste. Remove the skillet the from heat and cool the turkey briefly.

Lay the flour tortillas on a work surface and spread some of the mashed sweet potato mixture over one half of each tortilla, leaving about 1/2- to 3/4-inch border. Top each with some of the turkey and fold in half. Brush the tortillas on both sides with olive oil. Cook them in a grill pan or skillet over medium heat, turning once, until golden, 2 to 4 minutes each side. Serves 4.

Sausage and butternut squash empanadas

8 ounces pork sausage

1/3 cup chopped onion

1 small butternut squash (or half of a medium squash)

1 tablespoon butter

2 tablespoons light brown sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

2 9-inch unbaked pie crusts, homemade or purchased

Brown the sausage and onion in a skillet over medium heat. Drain well and set aside.

Halve the squash lengthwise and remove the rind with a sharp knife or a vegetable peeler. Remove the seeds and strings. Cut the squash into 1/2-inch dice (you’ll need 3 1/2 to 4 cups) and boil in a large pot of water until tender, 5 to 8 minutes. Drain the squash, place it in a large bowl and stir in the butter, brown sugar, cinnamon and nutmeg with a fork, lightly mashing. Stir in the cooked sausage and onion.

Lay the unbaked pie crust pastry on a lightly-floured surface. Using a 5- or 6-inch cookie cutter, cut 4 to 5 rounds from each pastry. Re-roll the remaining pastry to cut more rounds. Place approximately 2 tablespoons of the sausage and squash mixture in the center of each round. Lightly brush the edges of the pastry with water. Fold the pastry over the filling and press the edges with a fork to seal. Arrange the empanadas on a lightly oiled baking sheet and bake in a 400-degree oven for 15 to 20 minutes, until golden. Makes 8 to 10 empanadas.

Caramelized apples and pears in pastry shells

1 package frozen puff pastry shells (6 shells)

1 apple

1 pear

1 tablespoon butter

2 tablespoons brown sugar

1 teaspoon nutmeg

1 teaspoon cinnamon

2 tablespoons brandy

For the crumble:

1/3 cup all-purpose flour

2 tablespoons sugar

1/4 teaspoon ground cinnamon

2 tablespoons butter

Bake the puff pastry shells according to the package directions. When cool, pull out the puffed center of each pastry to create a place for the filling.

Peel, core and dice the apple and pear. Melt the butter in a saute pan or skillet over medium heat. Add the apple, pear, brown sugar, nutmeg and cinnamon and saute for about 5 minutes, until the fruits are tender. Remove from pan from the heat, add the brandy and set aflame. Shake the pan gently until the flame dies. Set aside.

For the crumble: In a small bowl, combine the flour, sugar and cinnamon. Using a pastry blender or a fork, cut in the butter until crumbs form.

Fill the baked pastry shells with the apple and pear mixture and top each with about 1 tablespoon of the crumble. Place the filled shells on a baking sheet and bake in a 400-degree oven for 5 minutes. Makes 6.

– Recipes by David Seymour