So—what’s the story with your leftovers?
Here’s how I handle mine.
I adore leftovers in the days after a big meal. For me, the next few days are essentially an extended Thanksgiving: reheat the stuffing, mashed potatoes and turkey, pile on the gravy and call it a second (and, if we’re honest, a third) comforting meal. I will happily eat the same hot plate again and again.
After a couple of reheated dinners, I shift into sandwiches — a turkey sandwich, sometimes smothered in gravy — or something a little less traditional that can also be adventurous.
Then I like to get completely creative with leftovers. Not reckless, but playful: turning what’s left into entirely new dishes so nothing goes to waste.
Here are a few favorite ways to reinvent Thanksgiving leftovers:
- Day-after Thanksgiving breakfast hash with cheddar mashed potato pancakes — savory and satisfying.
- Thanksgiving leftover breakfast biscuits — unexpected but delicious.
- Bacon, turkey and avocado ranch pizza — for when you want to spice things up.
- Sweet potato, bacon and brie grilled cheese — a rich, sweet-savory twist.
I don’t usually publish my leftovers ideas until after Thanksgiving, but I’ve got another over-the-top leftover recipe coming soon. In the meantime, I wanted to share two delicious ideas — and I’m posting one now in case you want a hearty breakfast before Black Friday or a filling brunch before Thanksgiving dinner.
If you’re the type to feast at brunch, we’ll get along famously. If you’re planning to eat a salad on Thursday morning… well, can you not?
These pancakes are light, fluffy and subtly sweet, topped with coconut whipped cream and toasted coconut. They even include a vegetable, so you can reassure yourself that they’re practically virtuous.
Buttermilk Sweet Potato Pancakes with Coconut Whipped Cream
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Ingredients
- 1 cup mashed sweet potatoes (sweet potato puree)
- 1 3/4 cups buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted
- 1 3/4 cups all-purpose flour
- 1/3 cup loosely packed brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- maple syrup for serving
Toasted coconut
- 1 cup unsweetened flaked coconut
Coconut whipped cream
- 1 can full-fat coconut milk, cold (refrigerated overnight)
- 1 tablespoon powdered sugar
Instructions
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In a large bowl, whisk together the sweet potatoes, 1 cup of the buttermilk, egg and vanilla. Whisk in the melted butter, taking care not to cook the egg if the butter is warm.
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In a separate bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Fold the dry ingredients into the sweet potato mixture until just combined, then stir in the remaining buttermilk until the batter is smooth and lump-free.
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Heat a skillet or griddle over medium heat and butter it if desired. Drop 1/4 cup portions of batter onto the hot surface, gently smoothing each one. Cook until bubbles form on top (about 2 minutes), flip and cook another minute or two until golden. Repeat with remaining batter. Serve immediately with maple syrup, toasted coconut and coconut whipped cream.
Toasted coconut
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Toast the coconut in a skillet over low heat, stirring or shaking frequently until it turns golden and fragrant. Remove from heat and stir for about 30 seconds to prevent burning.
Coconut whipped cream
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Scoop the chilled, solid coconut cream from the can into a mixer bowl, leaving the liquid behind for another use. Whip on medium-high until thick and fluffy, then beat in the powdered sugar. Chill until ready to serve.
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P.S. If you have leftover whipped sweet potatoes, you can make sweet potato biscuits and turn those into bacon, egg and cheese biscuits — breakfast heaven.