Well since fall has finally arrived I couldn't wait to make a favorite of mine...Sweet Potato -Pecan Waffles can you think of a better way to start your weekend? These cook up moist and flavoriful, and they are packed with healthy goodness! Pair these with Sorghum Syrup for a real taste of the South.
Sweet Potato-Pecan Waffles
1 1/2 cups all purpose flour
1/4 C light brown sugar
1 TB baking powder
1/2 tsp cinnamon
1/2 C mashed sweet potatoes-roast sweet potatoes until soft, peel and mash
1 1/2 Cups Milk
4 TB Butter melted (1/2 stick)
3 large eggs, seperated, at room temperature
1/3 c finely chopped pecans
Heat waffle iron according to manufacturer's directions. Lightly oil the grids.
Meanwhile, whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl to combine, and make a well in the center. Whisk the milk, sweet potatoes, melted butter and egg yolks in a medium bowl until well combined and pour into the well. Whisk until just smooth; do not over mix.
Beat the whites in a medium bowl just until stiff peaks form. Stir one-fourth of the whites into the batter to lighten it, then fold in the rest. Fold in the pecans.
Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3-4 minutes. Serve the waffles hot, with the syrup passed on the side.