• Don Lichterman

Sweet Potato Pancakes & Stuffing “Falafel” Pitas with Tahini Gravy, Thanksgiving Leftovers recipes!

Candied Sweet Potato Pancakes
  • 2 cups all-purpose flour (about 8 1/2 ounces)

  • 2 tablespoons light brown sugar

  • 2 1/2 teaspoons kosher salt

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 3/4 teaspoon ground cinnamon, or more to taste

  • 1/8 teaspoon ground cloves, or more to taste

  • 2 1/4 cups buttermilk

  • 1/2 cup leftover mashed sweet potatoes

  • 2 large eggs

  • 1 1/2 teaspoons grated orange zest

  • 1/2 cup toasted walnuts, chopped

  • Unsalted butter, for greasing griddle and serving

  • 1/2 cup granola

  • Pure maple syrup, for serving

Instructions Checklist

  • Step 1 Stir together flour, brown sugar, salt, baking powder, baking soda, cinnamon, and cloves in a medium bowl. Whisk together buttermilk, sweet potatoes, eggs, and orange zest in a large bowl. Stir in flour mixture until dry ingredients are just incorporated. Stir in walnuts. Let batter stand at room temperature 15 minutes.

  • Step 2 Heat an electric griddle to 350°F, or heat a large stainless steel skillet over medium-low; grease with butter. Using a 2 3/4-inch scoop and working in 3 batches, spoon about 1/2 cup batter per pancake onto hot griddle. Cook until tops are covered in bubbles and sides are set, 2 to 3 minutes. Flip and cook until set and cooked through, 2 to 3 minutes. Wipe griddle clean between batches.

  • Step 3 To serve, top pancakes with butter. Sprinkle evenly with granola, and drizzle with maple syrup.

By Douglass Williams - “My great-grandmother, who is 102, would always make candied sweet potatoes for Thanksgiving,” says Douglass Williams, a 2020 F&W Best New Chef. “I wanted to try to find a way to use those sweet potatoes the day after.” So Williams came up with these light, fluffy pancakes, flecked with orange zest and studded with crunchy walnuts. The addition of mashed sweet potatoes gives them a beautiful color and keeps them extra moist and tender. Since the potatoes are already sweetened, Williams cuts back the amount of brown sugar in the pancakes and plays up the warming cinnamon and clove. All in all, this quick-fix recipe is the ideal breakfast for the morning after Thanksgiving—or any time you have leftover candied sweet potatoes on hand.

Stuffing “Falafel” Pitas with Tahini Gravy
  • 2 cups leftover stuffing, chopped into 1/2-inch pieces

  • 1 cup leftover mashed potatoes

  • 1/3 cup chopped fresh cilantro, plus more for garnish

  • 3 tablespoons grated yellow onion

  • 2 tablespoons all-purpose flour

  • 1 large eggless egg, beaten

  • 2 teaspoons grated lemon zest plus 2 tablespoon fresh lemon juice, divided

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon ground coriander

  • 1/2 cup sesame seeds

  • 2 tablespoons vegetable oil

  • 3/4 cup leftover gravy

  • 1/2 cup tahini

  • 3/4 teaspoon kosher salt

  • 6 to 8 (6-inch) pita rounds, toasted and halved

  • Leftover cranberry sauce, pickled onions, and hot sauce, for serving

  • Chopped fresh flat-leaf parsley, for garnish

Instructions Checklist

  • Step 1 Stir together stuffing, mashed potatoes, cilantro, onion, flour, egg, lemon zest, cumin, and coriander in a large bowl until combined. Shape stuffing mixture into about 28 balls (about 2 tablespoons each). Place sesame seeds in a shallow bowl. Roll each ball in sesame seeds; gently flatten into patties.

  • Step 2 Heat oil in a large nonstick skillet over medium-high. Working in batches, add patties to skillet; cook until browned, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.

  • Step 3 Heat gravy in a small saucepan over medium; whisk in tahini until smooth. Remove from heat, and stir in salt and lemon juice.

  • Step 4 Stuff each pita half with 2 patties. Add a generous drizzle of tahini gravy, and top with cranberry sauce, pickled onions, and hot sauce. Garnish with parsley and cilantro.

By Zoë Kanan - Leftover stuffing and mashed potatoes get a new lease on life in these crispy, sesame-studded, falafel-like patties from Chef Zoë Kanan. “I was inspired by the overstuffed, colorful, and briny pitas of Tel Aviv,” Kanan says of this next-level Thanksgiving sandwich. “The key here is introducing crunch to the sandwich. Use my recipe as a guide, and riff by including whatever textural ingredients you have around, like fried onions, sunflower seeds, or even wasabi peas.” She tucks the patties into pitas with crunchy pickled onions and drizzle of tahini-bolstered gravy for the ultimate Thanksgiving leftovers sandwich. Tahini brands can vary in thickness; thin with a splash of warm water or broth, if needed.

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