I made these a couple of Saturdays ago just for the sake of trying a new recipe (you know how much I love to do that!), and they were yummy for my tummy. Bruce liked them, too, although he is not one to rave about such simple pleasures as a breakfast waffle.
I like that the recipe uses sweet potatoes, which are so good for you. You can’t really taste the sweet potatoes – they simply give regular ol’ waffles an extra depth of flavor.
Of course I’ve modified it just a bit, as I often do.
Sweet Potato Waffles
1½ cups peeled and cubed sweet potatoes
2 cups all-purpose flour OR 1½ cups all-purpose and ½ cup whole-wheat flour
1 tablespoon baking powder
½ teaspoon salt
6 egg whites, room temperature
1 cup milk
¼ cup firmly packed light brown sugar
¼ cup melted butter
1 tablespoon grated orange rind
Vegetable spray, for waffle iron
Cooking the potatoes Alton’s way: Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes or until fork tender. Mash cooked potatoes and set aside.
Cooking the potatoes, Suzy’s version: Cook sweet potatoes in a pot of water until tender (the way you normally cook them – you can even microwave them). Mash and set aside.
In a large bowl, whisk together flour, baking powder and salt; set aside.
In another bowl, combine sweet potatoes, milk, brown sugar, butter and grated orange rind. Stir this mixture into flour mixture, and thoroughly combine.
Beat egg whites until stiff peaks form. Gradually fold egg whites into batter, 1/3 at a time. The batter will be thick (mine wasn’t that thick, but they turned out fine). Pour batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5-6 minutes. (Makes 8 waffles.)
Serve with butter and maple syrup. YUM!
After you make these, which are perfect for a holiday brunch, let me know how you and your family liked them.