fbpx
Baseboard page divider
Course: Breakfast
Keyword: Brunch, Entertaining, Fall, Holidays, Sweet Potato Waffles, Thanksgiving

Sweet Potato Waffles

Stacked sweet potato waffles topped with pecans, syrup, and whipped cream.
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 (8-inch) waffles
Sweet potatoes possess a balance of moisture, starch, and sugar that makes them ideal for baked goods, especially those requiring considerable surface browning such as waffles.
I humbly suggest serving these with a drizzle of maple syrup (the real thing, Grade A, dark robust taste), toasted pecans, and a scoop of vanilla ice cream.
Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric.
This recipe first appeared in Season 7 of Good Eats.
Read More
Read Less

Software

  • 1 1/2 cups sweet potatoes, peeled and cubed
  • 1 cup whole milk
  • 1/4 cup light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon orange zest
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 large egg whites, at room temperature

Specialized Hardware

Digital kitchen scale
Steamer basket
Electric hand mixer
Ice cream disher
Waffle iron
Stacked sweet potato waffles topped with pecans, syrup, and whipped cream.
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 (8-inch) waffles

Procedure

  • Place sweet potatoes in a steamer basket and place the basket in a large pot of simmering water. The water should beat least 2 inches from the bottom of the basket. Cover and steam over medium-high heat until the sweet potatoes are fork-tender, about 20 minutes.
  • Remove steamer basket, pour the water out of the pot, and dump the sweet potatoes into the still-hot pot. Mash with a potato masher until mostly smooth.
  • In a large mixing bowl, combine the sweet potatoes, milk, brown sugar, butter, and orange zest with a wooden spoon.
  • Sift together the flour, baking powder, and salt, and add to the sweet potato mixture. Stir to incorporate, but do not overmix; there should be lumps remaining in the batter.
  • In a separate bowl, using an electric hand mixer, beat the egg whites until stiff peaks form. Fold the egg whites into the batter one third at a time. The batter will be thick. Using a disher (appropriate to your waffle iron's capacity), dose the batter onto a heated, oiled waffle iron, and cook until lightly browned, 5 to 6 minutes. Serve hot, if you know what's good for you.
Baseboard page divider