Sweet Potato Waffles
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Make breakfast wonderful with this delicious sweet potato waffle recipe made with aromatic spices, cubed sweet potatoes, and nutty cornmeal.
Recipe Type:
Breakfast
Makes: 12 4-inch waffles
Ingredients
- 2 cups sweet potato cubes (1-inch)
- 4 eggs , separated
- 4 tablespoons butter , melted and cooled
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1/4 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1 cup whole milk
- 1/4 cup granulated sugar
Instructions
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Cut sweet potatoes into 1-inch cubes and set in a sauce pan. Fill with cold water and a dash of salt, and bring to a boil. Boil until fork tender, 10 - 12 minutes, strain, and set aside. When cool, mash, so that you have about 1 1/4 cups mashed sweet potato.
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Meanwhile, melt butter and separate eggs.
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Preheat waffle iron. Set oven to 200 degrees F and slide a baking sheet in to warm.
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In a large bowl, combine flours, cornmeal, baking powder, spices, and sea salt.
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In a medium bowl, combine sweet potato mash, melted butter, egg yolks, milk, and sugar. Fold wet ingredients into dry.
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Use a beater (or big time muscles) to beat egg whites to soft peaks and fold into batter, stirring just until everything is nicely combined.
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If needed, grease waffle iron, and then cook waffles according to your waffle iron’s instructions. (Mine makes 4-inch waffles and I found 1/3 cup batter worked best for these.) Store cooked waffles on baking sheet in warm oven.
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We served our waffles with a mixed citrus salad and maple syrup – it was pretty perfect, so you may want to follow suit.