Thanksgiving is a time for food, family and uncomfortable conversations. However, no matter how much you and your family members begin to resemble the stuffed turkey you’ll feast on, there will be leftovers. Unfortunately, refrigerated gravy congeals into something even more unappealing than your uncle’s thoughts on next year’s election.

Don’t settle for a turkey sandwich and microwaved sweet potatoes. A&E compiled and tested three nontraditional recipes for your traditional Thanksgiving leftovers. No microwave required.

Sweet Potato Pancakes

(Adapted from the Kitchn)

These pancakes are a perfect blend of sweet and savory. Serve with maple syrup and a sprinkle of cinnamon for an added treat.

1 1/2 cups flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1 tablespoon white sugar

1 cup leftover sweet potatoes

2 eggs, beaten

1 1/2 cups milk

1/4 cup butter, melted

Using a blender or food processor, blend the sweet potatoes, vanilla extract, eggs, milk and melted butter.

In a bowl, mix the flour, baking powder, salt, nutmeg and cinnamon. Pour in the wet ingredients from the blender or food processor and evenly mix.

Drop batter onto greased skillet; set at medium-high heat to form the cake. Flip when the batter bubbles and the surface is golden brown.

Turkey Bolognese

(Adapted from a recipe by Giada de Laurentiis)

Rich, vibrant and deceptively simple, turkey bolognese is a great way to craft your Thanksgiving leftovers into a dish you’ll crave all year long.

1 tablespoon olive oil

1 onion, chopped

2 cloves of garlic, minced

1/2 cup carrot, peeled and chopped

1/2 cup celery, chopped

3 cups marinara sauce

1 pound leftover turkey, shredded

1 pound spaghetti

Salt and pepper

In a large frying pan, saute the onion and garlic in olive oil. Add in the celery and carrot and saute until tender. Add in the turkey and marinara sauce and simmer for 15 minutes. For more flavor, throw in a splash of white wine.

Meanwhile, cook the spaghetti in a large pot of boiling water to your preference. Once the noodles are tender, drain and combine with the sauce. Serve with grated parmesan.

Cranberry Sauce Muffins

(Adapted from Serious Eats)

These cranberry sauce muffins are the perfect way to transform a traditional side into a tangy delight. They’re perfect for breakfast, dessert or a snack.

2 cups flour

1/3 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup leftover cranberry sauce

3/4 cup milk

1/3 cup vegetable oil

1 egg

Preheat oven to 400 degrees. Prepare your muffin tin, either by greasing or inserting paper muffin liners.

In a bowl, mix the flour, brown sugar, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk the cranberry sauce, milk, vegetable oil and egg.

Combine the wet and dry ingredients. Be sure not to over mix.

Divide amongst the muffin cups and bake for 20 minutes (or until golden brown).