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Sweet Potato Waffles Recipe

Photo by: Taste of Home

66% would make again

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Cardamom and pecans really make the flavor of these special waffles stand out. I make them when I have leftover sweet potatoes.—Mickey Turner, Grants Pass, Oregon

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5 Servings
Prep: 20 min. Cook: 5 min./batch

Ingredients

1-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
3 eggs, separated
1 cup (8 ounces) sour cream
1 cup cold mashed sweet potatoes
1/2 cup milk
1/4 cup butter, melted
3/4 cup chopped pecans
Maple syrup, optional

Directions

In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans.
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup. Yield: 10 waffles.

Nutrition Facts: 2 waffles equals 554 calories, 34 g fat (14 g saturated fat), 185 mg cholesterol, 507 mg sodium, 48 g carbohydrate, 4 g fiber, 13 g protein.

Sweet Potato Waffles published in Taste of Home December/January 2009, p29

Trick for Fluffy Pancakes & Waffles

For very light and tender pancakes or waffles, separate the egg and beat the white until stiff. Stir the yolk and other liquid ingredients into the dry ingredients, then fold in the beaten egg white. —Jonelle W., Trenton, Michigan

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Reviews for Sweet Potato Waffles (1)