Making waffles at home always makes me feel fancy. There’s something special about food that can only be shaped in a mold. They remind me of going out to breakfast when I was growing up since my mom used to always order waffles when we’d eat out. Sometimes I would order a big Belgian waffle too, which is something I haven’t had from a restaurant in years. Nowadays when I go out for breakfast I usually order a fancy omelette or pancakes. And that’s because I now make my waffles at home!
These Sweet Potato Waffles are the newest waffle recipe I’ve tried and I am so glad to say that it’s a keeper! I loved the subtly-sweet flavor of the sweet potato complemented by orange zest, cinnamon, and vanilla. It reminded me of a ligher version of everyone’s favorite Thanksgiving sweet potato casserole. My husband, like Lindsay’s was initially skeptical of the sweet potato inclusion in a classic breakfast dish, but he turned his frown upside down after a bite of these delicious waffles. We enjoyed them as a quick dinner after a workout last week alongside some orange slices and bacon but I see no reason why they wouldn’t be equally delicious for a lazy Saturday morning. You could also prepare a batch in advance, freeze them, and then defrost as needed during the week. I used to do that all the time and love it… the toaster oven works best for re-heating, though if your toaster is big enough [or the waffles small enough] then that works too. I haven’t done that in awhile, I should definitely jump back on the frozen waffle bandwagon. Move over, Eggos! The Pajama Chef is here. 🙂 Enjoy!
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Sweet Potato Waffles [adapted from The Lean Green Bean]
Ingredients:
- 1 1/2 cups peeled and cubed sweet potatoes
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 eggs
- 1 cup skim milk
- 1/4 cup brown sugar
- 1 tablespoon butter
- zest of 1 large orange
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Directions:
Peel and dice sweet potato. Place in a large measuring cup and add a little water then microwave on high for about 4-5 minutes to cook. Add butter and mash [or pre-cook in the oven, I just was pressed for time]. Let cool for a minute or two while you turn on your waffle iron to preheat. Then, add milk, sugar, eggs, orange zest, and vanilla and stir to combine. Fold in flour, baking powder, and cinnamon. Scoop by 1/3-1/2 cup increments onto hot waffle iron [I used about 1/3 of a cup while Lindsay used about 1/2 of a cup]. Batter will puff up a lot but don’t worry, these will be well worth the mess! Cook until golden brown and serve with butter and syrup/brown sugar.
Click here for the printable version: Sweet Potato Waffles
The Pajama Chef 