Thanksgiving leftovers are arguably as exciting as the dinner itself. There are numerous options to riff on savory recipes and dishes, but creating sweets can be harder to tackle -- unless you're Daven Wardynski. The director of food and beverage at the Omni Amelia Island Resort shared his unique recipe idea that makes the most of leftover sweet potato casserole for breakfast.
Check out his full recipe below and fill your bowl with seasonal flavors.
Ingredients
8 ounces of leftover sweet potato casserole
1 1/3 cups steel-cut oats
3 cups milk
1 cup water
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
2 ounces dried cranberries
2 ounces candied pecans
For the streusel:
1 cup flour
1 cup oatmeal
1 1/4 cup sugar
1/4 teaspoon cinnamon
Pinch of salt
1 cup butter
Directions
Heat the milk, water and salt to a simmer.
Stir in the steel-cut oats and simmer for 15 minutes.
Remove from the stove and stir in your leftover sweet potato casserole.
Portion to 2 to 4 bowls and top with the dried cranberry, streusel and candied pecans.
Serve and enjoy!