[Photographs: Elizabeth Barbone]

With all the turkey and side dish talk around Thanksgiving, breakfast often gets overlooked. Yet with a house full of guests on a holiday weekend, it's fun to serve something special for breakfast.

In addition to eggs and bacon, I like to whip up a batch of these sweet potato and corn waffles the day after Thanksgiving. The flavorful waffles echo the traditional flavors of Thanksgiving without tasting like leftovers. (Enough leftover-munching happens throughout the day!)

For even easier waffle-making, mix up the dry ingredients a few days before guests arrive. Then on Thanksgiving, roast a few extra sweet potatoes. This way, when you're ready to make waffles, you only need to add milk, eggs, and oil. And if you don't like sweet potatoes or don't have extra on hand, replace them with canned pumpkin.

You can even toss some mini-marshmallows on top of the waffles right before serving. It's a fun take on the classic sweet potato casserole, a dish that never finds its way onto my Thanksgiving table.

About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.

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