I discovered my hands-down all-time favorite holiday waffle by accident last year. We had too many boiled sweet potatoes left–the ones that didn’t make it to the candied yams or sweet potato pie. I didn’t want to waste them so I began to ponder creative things to do with them and settled upon waffles. These waffles were so good that there was a bit of a scurry to get the last one.
This year, I made sure we had plenty of sweet potatoes so that I could make these waffles. I decided to jazz them up with a homemade cranberry-maple syrup, homemade whipped cream, and some Louisiana pecans. This flavor combination was nothing short of a Thanksgiving breakfast miracle! Unbeknownst to me, the super tart, anti-oxidant rich cranberries perfectly complemented the sugary-sweet maple syrup and the thanksgiving-spiced, fluffy sweet potato waffles that were as light as clouds.
The Louisiana pecans provided an essential crunch, contrasting the fluffy waffles and airy whipped cream. Folks in my family who don’t eat a lot were getting second waffles. We served them with sausage and som Bread Pudding Community Coffee. These waffles are so good that they are definitely the start of a new Thanksgiving breakfast tradition.
Get the sweet potato waffle recipe here.
- 1 cup fresh cranberries
- ½ cup maple syrup
- ¼ teaspoon ground cinnamon
- 1 tablespoon butter
- 1 teaspoon lemon juice
- Place cranberries and maple syrup in a medium saucepan over medium high heat. Bring to a boil. When cranberries start to pop, reduce heat to medium and cook for about 10 minutes, stirring often, until most of the cranberries pop and a syrup forms.
- Remove from heat and stir in the cinnamon, butter, and lemon juice.
- Serve warm.