Buttermilk Sweet Potato Pancakes with Coconut Whipped Cream.
So. My inquiring mind wants to know… what’s the deal with your leftovers?
Here’s the deal with mine.
I love leftovers in the next few days as a second (and, let’s be a real… a third) Thanksgiving meal. Straight up traditional, as in reheat that stuffing and mashed potatoes and turkey and what not. Give me another hot meal smothered in gravy just like the one I had the day before. I’m alllll over it.
But then, after one or two of those, I’m ready for a turkey sandwich (not gonna cry if it’s smothered in gravy too) or something of the sort. Something a leeeeeeettle bit less traditional but something that can take a walk on the wild side too.
I want to do crazy ass shit with leftovers. Yes. I don’t really know how else to exactly explain it, so those are the words I need to use. CRAZY.
I mean, I guess not TOO crazy, but still – I want to repurpose all the leftovers forever.
Day after thanksgiving breakfast hash! With cheddar mashed potato pancakes. Yes yes.
Or day after thanksgiving breakfast biscuits. Are these too weird? They are GOOD.
Or bacon, turkey and avocado ranch pizza. If you really want to spice it up.
OR sweet potato, bacon and brie grilled cheese. Just because.
The thing is, I rarely post my Thanksgiving leftovers recipe until Friday. And don’t you worry, I have another coming Friday and it’s quite possibly the most trashed up thing you will see this side of Christmas. I’ll post it early so get your leftovers ready! But in the meantime, I had TWO delicious ideas to share and figured to knock one off of the list today, just in case you want breakfast before black Friday shopping or if you wanted to stuff yourself at Thanksgiving brunch before Thanksgiving dinner.
If it’s the latter, we might be best friends. HOW COULD WE NOT BE?
If you want to eat a salad on Thursday morning, well. Um. Can you not?
These pancakes are lovely and fluffy and slightly sweet and covered in coconut cream and toasted coconut. Oh, and they are made with a vegetable, so eat as many as you want. Obviously.
Buttermilk Sweet Potato Pancakes with Coconut Whipped Cream
- 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 cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- maple syrup for serving
- 1 cup unsweetened, flaked coconut
coconut whipped cream
- 1 can full-fat coconut milk, cold (refrigerated overnight)
- 1 tablespoon powdered sugar
- In a large bowl, whisk together the sweet potatoes, 1 cup of the buttermilk, egg and vanilla extract. Whisk in the melted butter, making sure to whisk constantly so you don’t cook the egg if it’s still warm.
- In a smaller bowl, whisk together the flour, sugar, baking powder, soda, cinnamon, cloves, nutmeg and salt. Stir the dry ingredients into the pumpkin mixture until just combined, then stir in the remaining buttermilk until no lumps remain.
- Heat a large skillet or electric griddle over medium heat and butter it if desired. Add the pancake batter to the skillet 1/4 cup at a time, slightly smoothing it out if needed. Cook until bubbles appear on the tops of the batter rounds (about 2 minutes or so) and then flip, cooking for another minute or two. Remove and repeat with remaining batter. Serve immediately with maple syrup, toasted coconut and the coconut whipped cream.
- Place the coconut in a skillet over low heat. Stir constantly until the coconut begins to turn golden and fragrant. I alternate between shaking the pan and stirring. Remove from the heat and stir for another 30 seconds or so, just so the coconut on the bottom doesn’t burn.
coconut whipped cream
- Take the can of coconut milk out of the fridge. Open the can and discard the liquid (use it in a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Once thick, beat in the sugar. Set the bowl in the fridge until ready to use.
P.S. You can also take your leftover whipped sweet potatoes and make sweet potato biscuits, and then turn those into bacon, egg and cheese biscuits. Are you dead yet?