Sweet Potato Waffles
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
YIELD: 10 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
Ingredients
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1-1/2 cups all-purpose flour
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1 tablespoon sugar
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1-1/2 teaspoons baking powder
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1 teaspoon ground cardamom
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1/2 teaspoon salt
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3 large eggs, separated
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1 cup sour cream
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1 cup cold mashed sweet potatoes
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1/2 cup whole milk
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1/4 cup butter, melted
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3/4 cup chopped pecans
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Maple syrup, optional
Directions
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1.
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.
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2.
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.
Nutrition Facts
2 waffles: 546 calories, 35g fat (14g saturated fat), 172mg cholesterol, 541mg sodium, 48g carbohydrate (10g sugars, 4g fiber), 13g protein.
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