Sweet Potato Waffles
Sweet Potato Waffles
Treat yourself to a fantastic breakfast that worth jumping out the bed for.
I have found that my waffles taste best when I use leftover candied yams. Can you believe it?!?! YES! I said candied yams. Since my family believes that candied yams are a Sunday dinner staple, I usually have some in my ‘frig stored away. It is always a great way to ensure ‘no food goes to waste’ because you can make the waffles and freeze them to enjoy as a fancy breakfast option during the week.
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Ingredients
- 2 c. + 2 tsp. all-purpose flour
- 2 tsp. ground cinnamon
- ½ tsp. salt
- 2 c. buttermilk
- 1½ c. sweet potatoes
- ¼ c. vegetable oil
- ½ c. granulated sugar
- ¼ c. brown sugar
- 2 eggs, beaten
- 1 tsp. vanilla
Instructions
Preheat the waffle iron by turning on medium heat. Iron should reach ideal temperature in 2-3 minutes.
Meanwhile, whisk flour, cinnamon and salt together in a medium-size mixing bowl. Set aside.
In a large mixing bowl, mash sweet potatoes with 1 tbsp of the buttermilk.
Add oil sugar, brown sugar and eggs to the mashed sweet potatoes; mix thoroughly.
Pour in flour and buttermilk by alternating. Mix well to ensure all ingredients are blended together. Set aside.
Brush the waffle iron with oil. Fill one side of the iron with 1 cup of the waffle mixture and close the top. Cook for 6-8 minutes on each side. Flipping halfway through, if your iron requires flipping.
Remove waffle using a small silicone spatula.
Repeat with the next waffle. I suggest brushing with oil between each waffle.
Top with your favorite seasonal fruit, whip cream and powdered sugar.
