Lunch: Sweet-Potato Waffles

Linda Owens Surfus, the Country Living reader who created this recipe, recommends grating orange into the batter for extra zest.

Ingredients

2 1/2 c. all-purpose flour
1/3 c. sugar
1 tbsp. baking powder
2 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. allspice
1 1/2 c. milk
1 c. leftover sweet potatoes
4 large eggs
3/4 tsp. vanilla extract
1/2 stick unsalted butter
maple syrup

Instructions

Preheat oven to 200 degrees F. In a large mixing bowl, combine dry ingredients. In a medium bowl, whisk together milk, sweet potatoes, eggs, and vanilla until combined. Stir sweet-potato mixture into flour mixture until combined. Stir in melted butter until just blended – some lumps will remain.
Place a wire rack on a baking pan and set in oven. Heat a waffle iron to medium-high and lightly brush grids with melted butter. Ladle about 1/2 cup batter into center of iron (grids should be full but not overflowing), close, and cook until iron stops steaming and waffles are golden brown, about 4 minutes (or make according to your manufacturer's instructions). Transfer waffles to wire rack in oven to keep warm. Repeat with remaining batter. Serve with pats of butter and maple syrup.

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