Monday, January 30, 2012

Sweet Potato Waffles

I know I say this all the time, but I love a good breakfast.  The best weekends are the ones when no one has to work, but we still get up early to spend time with the dogs, listen to music and enjoy a good, hot breakfast.  We break out the juice glasses, coffee mugs and placemats.  We roast a pan of bacon in the oven.  Often we have pancakes, french toast or grits.  Sometimes we have waffles.  I'm in love with this recipe that I discovered last year.  But recently I looked over at a five-pound box of sweet potatoes and got another idea:  sweet potato waffles.

Of course, I didn't invent sweet potato waffles, but I've noticed that they are pretty hard to find on a restaurant menu and it's not like you can walk down the aisle of any grocery store and find some "sweet potato waffle mix".  So, I took matters into my own hands and made an (easy) adaptation of my favorite waffle recipe.

All I did was stir in a bit of mashed, cooked sweet potato with the wet ingredients and whisk in some spices with the dry ingredients.  That's it!

The result?  A sweeter, hearty waffle with just enough autumn spice to remind you of your favorite cold weather desserts.

You may be thinking, how am I going to come up with a cup of mashed sweet potato?  You can scrub a fresh sweet potato, poke it with holes and microwave it for 5-10 minutes (or until soft).  Let it cool a bit, then just scrape out the flesh and proceed with this recipe.  Or, you may have leftover sweet potatoes from some other event or holiday. If your leftover potatoes have added sugar, just omit the sugar from this recipe.  That's it!

Sweet Potato Waffles
adapted from Waffles of Insane Greatness (found all over the food blogisphere)
yields 3 Belgian waffles

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup cooked, mashed sweet potato
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Butter and syrup, for serving

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg and salt; mix well. Add the sweet potato, milks, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes. (I cook bacon, brew coffee, and set the table while the batter sits.)

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.


  1. You put my "just add water" pancakes to shame :) HA!! Do you like these better than the regular kind?

  2. I like them as much as the regular waffles. I love the regular waffles with fresh fruit, but if fresh fruit isn't available, I like this sweet potato version.

  3. I like this version because I don't like sweet potatoes any other way, especially as fries. They look so good in your pictures!

  4. I love sweet potatoes and eat them year round. My hubs won't like this, but I'll definitely be trying this recipe in the near future. I have a butter rum syrup that my cousin sent me from Bermuda and I can just imagine how delicious it will taste on these. Thanks!!!


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