Hmmm……….. What should I do with left-over sweet potatoes? I had been meaning to make a waffle recipe that called for pumpkin for quite some time. Here was a chance to try it out, but I decided to substitute sweet potatoes for the pumpkin.
Sweet potatoes are one of the highest ranking vegetables for their nutritional value. That bright orange color signals a high level of carotene, which is a precursor of vitamin A. They are also a rich source of fiber, a complex carbohydrate, protein, vitamin C, iron and calcium.
Two medium sweet potatoes, mashed, equals about one (1) cup. Just what I needed! Here is my recipe for “Sweet Potato Pecan Waffles”.
- 1-1/2 cups all-purpose flour
- 1 Tbsp. sugar
- 1-1/2 tsp. baking powder
- 1 tsp. ground cardamom
- 1/2 tsp. salt
- 3 eggs, separated
- 1 cup (8 oz.) sour cream
- 1 cup cold mashed sweet potatoes
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 cup chopped pecans
- Maple syrup, optional
In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans.
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with syrup.
SOURCE: A Carolyn original