Print Options

Back to Sweet Potato Waffles >

Include these items:

Select reviews >

Taste of Home Logo

Sweet Potato Waffles

 Sweet Potato Waffles
Cardamom and pecans really make the flavor of these special sweet potato waffles stand out. I make them when I have leftover sweet potatoes. —Mickey Turner, Grants Pass, Oregon
5 ServingsPrep: 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 Eggland's Best 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.
Nutritional Facts: 2 waffles equals 554 calories,

2 of 2

Sweet Potato Waffles (continued)

Nutritional Facts: 34 g fat (14 g saturated fat), 185 mg cholesterol, 507 mg sodium, 48 g carbohydrate, 4 g fiber, 13 g protein.