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Recipes Breakfast Sweet Potato Waffles
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Written by Whole Grain Gourmet   
Monday, 04 February 2008 00:00

sweet potato waffle

"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance." ~ Steven Wright

Breakfast for me on most days is "to go", and consumed after I arrive at the office. I usually prepare it in advance to ensure that it is nutrient rich and satisfying. On the weekends, I believe breakfast should be an occasion. I want to linger around the table with my family and savor a culinary experience.

While this recipe won't transport you to the Renaissance, the flavors and textures of whole wheat flour, sweet potato, and toasted pecans, will gently lure you into a relaxing weekend. These waffles are possibly the best I have tried and they are absolutely packed with nutrients.

Sweet potatoes are among the most nutrient dense foods in the world. They are loaded with fiber, vitamins A & C, calcium, iron, and antioxidants. Combine that with the benefits of whole grain flour and you have a very healthy breakfast, that doesn't compromise on flavor.

 

Sweet Potato Waffles

Ingredients:

Dry ingredients

  • 1 1/2 cups unbleached white whole wheat flour
  • 1 Tbsp aluminum free baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/4 cup organic sugar

Wet ingredients

  • 1 cup milk
  • 1/2 cup sour cream
  • 1/2 cup mashed baked sweet potatoes
  • 4 Tbsp unsalted butter, melted
  • 3 large eggs, at room temperature

Optional

  • 1/3 cup pecans or walnuts, toasted and finely chopped

Preparation:

  1. Pre-heat your waffle iron. Depending on the type of iron you have, you may need to lightly oil it. Use your experience with your own equipment in deciding.
  2. Combine all of the dry ingredients in a large bowl and whisk them until well combined.
  3. Separate the egg yolks from the whites, reserving both.
  4. In a medium bowl, combine the milk, sour cream, mashed sweet potato, melted butter, and egg yolks. Whisk until well combined.
  5. In a small bowl, beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside.
  6. Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth.
  7. Fold in the beaten egg whites. If you are adding the pecans, you should fold them in now.
  8. The batter is now ready for your waffle iron. The amount of batter and cooking time will vary according to the size and temperature setting of your waffle iron.

Notes:

  • Sweet potatoes should be baked for 1 hour at 400 degrees. I do this a day in advance.
  • Try these waffles topped with Honey Vanilla Whipped Cream, maple syrup, or both.

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