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.

CATEGORY: Breakfast
SOURCE: A Carolyn original