“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.