Foodie in New York

Breakfast

Sweet Potato Waffles

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Amazingly Delicious Sweet Potato Waffles: Made with Whole Sweet Potatoes
This blog post could have very well been called “The Case of the Disappearing Sweet Potato Waffles.”  Sweet potato waffles were made, but there is no evidence of them because they disappeared so quickly!  A brunch guest even asked to eat the waffle off of my plate.  (True story, and I said “no.”)

We had quite the post-Thanksgiving brunch—-complete with Community Coffee Pecan Praline Blend (and Bailey’s for creamer!), eggs, grits, sausage, pumpkin muffins, and sweet potato waffles topped with freshly made whipped cream and Louisiana pecans.  Oh, and mimosas of course.  I decided to make sweet potato waffles for one simple reason.  We had left over cooked sweet potatoes from making a sweet potato pie for Thanksgiving.  In keeping with the “Waste not, want not” adage, I found a recipe for them.

This recipe was AMAZING.  It was a little more work than I wanted with the folding egg whites and all, but it was oh-so worth it.

Adapted from Bon Appetit

Sweet Potato Waffles
Author: Vallery
Serves: 12
Ingredients
  • 2 cups peeled and skinned sweet potatoes
  • 1 cup milk
  • 2 egg yolks
  • 1/4 cup light brown sugar (packed)
  • 1/4 cup (1/2 stick) unsalted butter (melted)
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon ground ginger
  • 1 tablespoon baking powder
  • 1 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon freshly grated nutmeg
  • 6 large egg whites, room temperature
  • 1 cup Louisiana pecans (optional)
Instructions
  1. Place sweet potatoes in a steamer basket set in a large saucepan of simmering water. Steam potatoes until tender, about 17 minutes. Transfer to a medium bowl and mash well. Add milk, egg yolks, brown sugar, and butter; whisk to blend.
  2. Preheat waffle iron. Whisk flour and next 6 ingredients in a large bowl. Add potato mixture and whisk to blend. Using an electric mixer, beat egg whites in another large bowl until peaks form. Add 1/3 of whites to potato mixture; fold just to blend. Add remaining whites in 2 batches, folding just to blend between additions. Fold in Louisiana pecans.
  3. Coat waffle iron with nonstick spray. Working in batches, add batter to waffle iron (amount needed and cooking time will vary depending on machine). Cook until waffles are lightly browned and set.
  4. If desired, whip one cup of heavy cream with 1 tablespoon sugar until soft peaks form. Add one teaspoon vanilla extract. Serve in a bowl next to waffles.
  5. Enjoy and watch the magic happen! (They will disappear!!)

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comments

  • Jaz (@JazEllis) SAYS | December 3, 2013

    thanks for not showing a picture of the AFTER because I might have drooled on my keyboard. haha. you are a wiz at whipping up leftovers in deliciousness!

    Reply
    • Foodie in France SAYS | December 3, 2013

      There is no photo because they disappeared! But there will be a photo the next time I make them. I’ll make sure of it!

      Reply
  • lucylomas SAYS | December 3, 2013

    These waffles were amazing. I almost didn’t get any for myself. Can you do a post about the cocktails?

    Reply
    • Foodie in France SAYS | December 3, 2013

      Ah yes, the cherry mimosas that were 6 months in the making… a post is coming soon 🙂

      Reply
  • Homemade Brandied Cherries | Foodie at Home: Inspired by France, created at Home SAYS | December 6, 2013

    […] Mimosa.  My family loved having these at breakfast with both the homemade cinnamon rolls and the sweet potato waffles (luckily, Champagne cocktails pair perfectly with […]

    Reply
  • Sweet Potato Waffles with Cranberry-Maple Syrup SAYS | November 28, 2014

    […] the sweet potato waffle recipe […]

    Reply
  • plasterer bristol SAYS | December 19, 2014

    yummy that looks gorgeous. Thanks for sharing this recipe.
    Simon

    Reply

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.

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