Have you ever wondered how to use all of those Thanksgiving leftovers? Use the leftovers from your Healthier Sweet Potato Casserole to make brunch the next morning. This no-fuss recipe incorporates 1.5 cups of the leftovers (streusel included), along with whole wheat flour, eggs, milk of your choice and baking ingredients typically found in your household.
You can even use additional Thanksgiving leftovers with these sweet potato waffles. This recipe makes a great substitute for bread that you can top with leftover turkey, cranberry sauce, gravy... and even our green bean casserole. If you are a big fan of chicken and waffles, make it Thanksgiving leftovers inspired: replace the regular waffles with these sweet potato waffles and top with leftover carved turkey.
If you do not have a waffle maker, these work great as pancakes too!
2 cups whole wheat
1 ½ cups leftover sweet potato casserole
1 cup milk of your choice
3 large eggs, room temperature
¼ cup olive oil
2 tablespoons of maple syrup
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon vanilla extract
Heat a waffle iron (or pan for pancakes) and grease with oil.
In a medium bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.
In a separate bowl, mix milk, eggs, olive oil, maple syrup, vanilla, and leftover sweet potato casserole until smooth.
Add the dry ingredients to the wet ingredients and stir until combined.
Scoop 1/4 cup of batter onto the center of your waffle iron. Close the iron and cook for 5-6 minutes, until the waffle is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter
If making pancakes: scoop 1/4 cup of batter onto your heated pan and cook for 5-6 minutes per side or until golden brown and cooked all the way through. Remove pancakes and repeat with remaining batter.
Enjoy! Remember to post a picture and tag us on Instagram @mybalancednutrition if you make this recipe.