Photo: Rachel Johnson

Don't toss those leftovers! Get creative by turning sweet potato casserole into irresistible pancakes.

Rachel Johnson
September 21, 2016

Wherever you are in America, you may or may not have sweet potato casserole on your Thanksgiving table. Our controversial stance: Everybody should have sweet potato casserole on their Thanksgiving tables, and then again on their breakfast plates! Sweet, vitamin-rich sweet potatoes (or yams—click here to learn the difference) make an ideal treat for the morning after Turkey Day.

2 cups leftover Quick Sweet Potato Casserole filling
1 large egg, beaten
2 tablespoons water
2 tablespoons 0% Greek yogurt
1 tablespoons powdered sugar
1/2 teaspoon maple syrup
1 ounce chopped almonds

1. Heat a nonstick pan or griddle over medium heat and spray with cooking spray.

2. Whisk together casserole filling, egg, and water until smooth. Spoon 1/4 cup of batter onto pan and cook 5 to 7 minutes, or until set on the bottom. Carefully flip and cook another 3 to 5 minutes. Repeat with remaining batter.

3. Whisk together Greek yogurt, powdered sugar, and maple syrup until smooth. Serve sauce with ‘pancakes’ and top with almonds. *Avoid the topping of marshmallows or nuts from the casserole for smoother pancakes.

MAKES 8 pancakes (serving size: 2 pancakes)