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Whole Wheat Sweet Potato Waffles
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 45 min
- Yield
- 4.00 - serving(s)
Categories
- Breakfast
Cuisine
- American
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Cereals containing gluten — check ingredient labels
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Whole Wheat Sweet Potato Waffles brings together 1 1/2 cups white whole wheat flour, 1/4 cup unbleached cane sugar, 1 tablespoon aluminum free baking powder in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 1/2 cups white whole wheat flour
- 1/4 cup unbleached cane sugar
- 1 tablespoon aluminum free baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup sweet potato, mashed baked
- 4 tablespoons unsalted butter, melted
- 3 large eggs, at room temperature
- 1/3 cup pecans, finely chopped (optional)
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Instructions
1. Pre-heat your waffle iron.
2. Combine all of the dry ingredients in a large bowl. Whisk until well combined.
3. Separate the egg yolks from the whites, reserve both.
4. In a medium bowl, combine the milk, sour cream, mashed sweet potato, melted butter, and egg yolks. Whisk until well combined.
5. In a small bowl, beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside.
6. Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth.
7. Fold in the beaten egg whites. If adding pecans, fold them in now.
8. The batter is now ready for the waffle iron.
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