Sweet Potato Waffles
From Rachel’s Kitchen
Total Time: 45 minutes | Prep Time: 25 minutes
Cook Time: 10 minutes | Yield: 4–6 servings
These scream fall, but if you are like me, they are great any time of year (and my toddler loves them). Easy to freeze them as well and heat them up in the oven at 375 degrees F for 7 minutes, cut them in half and 3 more minutes.
Tip: roast the sweet potatos a day or two before, mash them, and put them in the fridge. It is hard to work with hot potatos!
Ingredients
2 cups all-purpose flour
¼ cup brown sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 eggs
1 cup buttermilk (you can make this with regular milk by adding 1 Tablespoon of lemon juice or apple cider vinegar and letting it sit out for 5–10 minutes)
1 cup sweet potato mashed or pureed (can use leftover sweet potatoes)
¼ cup unsalted butter, melted
Nonstick cooking spray
To Serve
Maple syrup
Salted butter, softened
Instructions
In a medium sized mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon and cloves.
In a separate bowl, whisk together the eggs, buttermilk, sweet potatoes and melted butter. Pour the wet ingredients over the dry ingredients and stir together until just combined. It is okay if there are still some small lumps in the batter. Let rest for 10 to 15 minutes.
Preheat your waffle iron for about 6 to 7 minutes depending on the model. Spray the inside of the iron with the nonstick spray, then pour in the batter in ½ to ¾ cup portions, or the amount recommended by your waffle iron instructions. Close the lid and cook until golden brown and cooked through, about 5 to 7 minutes.
Original recipe from All Things Mamma