Thanksgiving Leftovers: Sweet Potato Breakfast Parfait

Leftovers are usually a big part of the holiday season.  I love giving leftovers new life by using them in a different way.  Whether it be soup, hash, sandwiches, or smoothies you can continue to enjoy the food of the holidays for days.

For me the second best thing about thanksgiving is the morning after.  Looking at all of the leftovers and finding delicious and creative ways of utilizing them.  Sometimes the best way to use them are the easiest.  The idea I am sharing with you today takes only 5 minutes to put together but it breaths new life into the sweet potato casserole in a big way.

Last week I shared with you my version of sweet potato casserole with molasses candied nut crunch.  The traditional version of this casserole is normally loaded with enough sugar to put it in the dessert category.  In my version I used a roasted apple and some molasses instead, making this sweet potato casserole healthy enough for breakfast.  Just look at that molasses candied nut crunch…the dish even has a built in granola topping so it was only natural to create a sweet potato breakfast parfait.

This would be a great way to utilize the leftovers the morning after the holiday.  A quick and easy recipe that is perfect the morning after a day spent in the kitchen.  I like to put out different ingredients and let my guests build their own parfaits.  Not everyone wakes up at the same time so breakfast is ready when ever anyone gets hungry.

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Thanksgiving Leftovers: Sweet Potato Breakfast Parfait

A quick and easy breakfast utilizing thanksgiving leftovers.

Prep Time 5 minutes

Total Time 5 minutes

Servings 1

Ingredients

For One Parfait

• 1/2 cup plain yogurt I used homemade coconut yogurt
• 1 tablespoon apple or pear butter
• 1/2 cup sweet potato casserole with molasses candied nut crunch cold or warmed
• 1/2 banana peeled and sliced

Optional toppings

• Unsweetened shredded coconut
• Sliced strawberries
• Almond butter

Instructions

1. In a bowl mix the plain yogurt with the apple butter (I used this to sweeten the yogurt but honey, maple syrup, or pure stevia would work too).
2. Add the yogurt to a small serving bowl and top with sliced banana and sweet potato casserole.
3. Serve immediately.

Recipe Notes

*choose organic ingredients when possible.