November 20, 2010

Sweet Potato Waffles with Sweet Nut Topping

Photo from Taste of Home


PREP THE NIGHT BEFORE! If your kids are like my son, he wants to eat soon after getting up. On weekends we try and make fun breakfasts and save cereal for weekdays. In order not to make weekend mornings full of crying, I prep all that I can before I go to bed on Friday/Saturday night. Mix the dry ingredients in large bowl, prepare your sweet potato (I usually will cook several at a time, puree, then freeze in ½ c. portions; if you don’t feel like doing this use sweet potato baby food!) and set out your eggs, milk, butter in the front of the fridge to easily grab in the morning. I even go as far as prepping the mixer to beat the egg whites, setting out the waffle maker and the utensils I’ll need. Then in the morning it only take a few minutes to mix the batter and get a waffle cooking!
• If the sweet nut topping doesn’t appeal to you or seems like too much work (although it’s really easy), top with a sprinkle of powdered sugar and whip cream or butter and maple syrup – equally as good!
• This recipe is a combination of several – waffle recipe modified from and topping modified from Taste of Home.


Dry ingredients:
• 1 1/2 cup white whole wheat flour (this is a bit lighter than whole wheat and no one will notice you used ZERO white flour!)
• 1/4 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• Dash ground nutmeg

Wet ingredients:
• 1 cup milk (use whole or 2% if you have it)
• 1/2 cup sour cream
• 1/2 cup mashed/pureed baked sweet potatoes
• 4 Tbsp unsalted butter, melted
• 3 large eggs, at room temperature

Sweet Nut Topping (optional):
• 1 tbsp butter
• ½ c. chopped pecans
• ½ c. chopped walnuts
• 2 tbsp brown sugar
• 2 tbsp water
• 1/8 tsp cinnamon
• ½ tsp vanilla
• Dash salt
• Dash nutmeg
• Maple syrup

1. Pre-heat your waffle iron.
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, putting whites in your mixing bowl and the yolks in a large bowl.
4. Add the milk, sour cream, mashed sweet potato, & melted butter to the egg yolks. Whisk until well combined.
5. 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.
8. The batter is now ready for your waffle iron. I usually spray mine lightly with oil before dropping in the batter. The amount of batter and cooking time will vary according to the size and temperature setting of your waffle iron.
9. If doing the Sweet Nut Topping: in a small skillet, melt butter over medium-low heat and add pecans & walnuts. Cook a minute or two until nuts are lightly toasted. Add remaining ingredients and cook just 30 seconds or so until sugar is dissolved. Serve over waffles with maple syrup.

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