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.
Sweet Potato Waffles
- 8 ounces peeled and cubed sweet potatoes
- 1 cup whole milk
- 2 ounces light brown sugar
- 4 tablespoons unsalted butter (melted)
- 1 tablespoon grated orange zest
- 10 1/2 ounces all-purpose
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 6 large egg whites (at room temperature)
- Non-stick spray
- Place sweet potatoes in a steamer basket and insert said basket into an appropriately-sized pot over enough simmering water to come up not quite to the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.
- 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 smoothish.
- 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 a 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.
I humbly suggest serving these with a drizzle of maple syrup (the real thing, grade B), toasted pecans and a scoop of vanilla ice cream.