Sweet Potato Waffles

[underused]

We'd just about finished the last big box of sweet potatoes when we were gifted another.

I found a recipe for Sweet Potato Waffles here. They were easy and delicious, with a lovely deep orange-gold colour. They filled the kitchen with the holiday scent of cinnamon and ginger (so they'd likely go over well with winter guests).

I made ours with cooked fresh sweet potato we had leftover in the fridge. I found the original recipe far too thick, and I personally prefer very little sugar in foods I plan to drown in syrup, so the recipe below has been amended to reflect those preferences. ☺

INGREDIENTS

1 1/2 c pureed sweet potato
3/4 - 1 c milk
1 egg, lightly beaten
2 tbsp melted butter

1 1/2 c all-purpose flour
1 scant tbsp sugar
1 1/2 tbsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp salt

DIRECTIONS

Preheat your waffle iron

Whisk dry ingredients together in a large bowl.

In another bowl, blend or whisk pureed sweet potato, egg, and butter together. Add the lesser quantity of milk.

Make a well in the dry ingredients. Add wet ingredients all at once and stir quickly until the batter is just combined--probably about 10-15 seconds. (Don't fear the lumps.)

Batter will be very thick. If you find it too thick, you can add up to another 1/4 c milk (to make a total of 1 c).

Ladle batter into the preheated waffle iron and cook until waffles are golden and crisp. (Because it's thick, you may have to spread it out slightly to encourage even cooking.)

Comments

[amidthestars]

Ohhh wow, this sounds delightful.

If you're stuck for sweet potato ideas, last winter I got really into sweet potato "toast."

There are folks who actually do this in a toaster, which makes me nervous, but I made mine in the oven. I sliced a sweet potato into about 1/4 inch slices and baked them in the oven (for about 20 minutes at 450 degrees, flipping them halfway through). Afterwards, I treated them like a piece of toast and topped them with fun stuff. A favourite was egg, tomato, and avocado, but it's also delicious with peanut butter and banana or other breakfast-y toppings.

It was always tricky to get the texture of the sweet potato right, and I was never quite happy with that part, but the combination of flavours - whether it was sweet or savoury - was always great.

[underused]

WHAT how have I never heard of this?? Yeah, I'd be too nervous to do it in the toaster, too, but I love the idea of cutting big slices and making them a base for toppings. Although I'd never have thought to try peanut butter.

You have taught me a lot of things today!

[underused]

BTW, file this under ZEITGEIST: Rachel was here last night (Saturday). We were making dinner and talking about my gigantic sweet potato stash and she was all "did you know you can put slices of sweet potato in the toaster?" I told her about this chat and how you were eating sweet potato toast with peanut butter and it kind of blew her mind. (She was also tres excited about your new fancy job.)