Sweet Potato Waffles

Amazingly Delicious Sweet Potato Waffles: Made with Whole Sweet Potatoes This blog post could have very well been called "The Case of the Disappearing Sweet Potato Waffles."  Sweet potato waffles were made, but there is no evidence of them because they disappeared so quickly!  A brunch guest even asked to eat the waffle off of my plate.  (True story, and I said "no.")

We had quite the post-Thanksgiving brunch----complete with Community Coffee Pecan Praline Blend (and Bailey's for creamer!), eggs, grits, sausage, pumpkin muffins, and sweet potato waffles topped with freshly made whipped cream and Louisiana pecans.  Oh, and mimosas of course.  I decided to make sweet potato waffles for one simple reason.  We had left over cooked sweet potatoes from making a sweet potato pie for Thanksgiving.  In keeping with the "Waste not, want not" adage, I found a recipe for them.

This recipe was AMAZING.  It was a little more work than I wanted with the folding egg whites and all, but it was oh-so worth it.

Adapted from Bon Appetit

Sweet Potato Waffles
Author: Vallery
Serves: 12
Ingredients
  • 2 cups peeled and skinned sweet potatoes
  • 1 cup milk
  • 2 egg yolks
  • 1/4 cup light brown sugar (packed)
  • 1/4 cup (1/2 stick) unsalted butter (melted)
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon ground ginger
  • 1 tablespoon baking powder
  • 1 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon freshly grated nutmeg
  • 6 large egg whites, room temperature
  • 1 cup Louisiana pecans (optional)
Instructions
  1. Place sweet potatoes in a steamer basket set in a large saucepan of simmering water. Steam potatoes until tender, about 17 minutes. Transfer to a medium bowl and mash well. Add milk, egg yolks, brown sugar, and butter; whisk to blend.
  2. Preheat waffle iron. Whisk flour and next 6 ingredients in a large bowl. Add potato mixture and whisk to blend. Using an electric mixer, beat egg whites in another large bowl until peaks form. Add 1/3 of whites to potato mixture; fold just to blend. Add remaining whites in 2 batches, folding just to blend between additions. Fold in Louisiana pecans.
  3. Coat waffle iron with nonstick spray. Working in batches, add batter to waffle iron (amount needed and cooking time will vary depending on machine). Cook until waffles are lightly browned and set.
  4. If desired, whip one cup of heavy cream with 1 tablespoon sugar until soft peaks form. Add one teaspoon vanilla extract. Serve in a bowl next to waffles.
  5. Enjoy and watch the magic happen! (They will disappear!!)