That reminds me. . . the other day as we sat down for dinner, Sophie grabbed her letter X magnet (the one she uses as a pretend camera -- don't ask me why she chose X) and started "taking pictures" of her plate. She is so my child.
The fact that I've made these multiple times says a lot about how wonderful they are. These waffles are slightly denser than regular waffles, but not as much as you'd think. Whipping and then folding in the egg whites separately definitely helps out the texture. The batter is laced with cardamom, which is a spice commonly used in Indian cooking and comparable to the cinnamon/clove/nutmeg flavor profile. But much more exotic tasting. If you don't have (or like) cardamom, simply substitute cinnamon.
Sweet Potato Waffles
from Taste of Home
1-½ cups all-purpose flour
1 tablespoon sugar
1-½ teaspoons baking powder
1 teaspoon ground cardamom or cinnamon
½ teaspoon salt
3 eggs, separated
1 cup (8 ounces) sour cream
1 cup cold mashed sweet potatoes
½ cup milk
¼ cup butter, melted
¾ cup chopped pecans, optional
Maple syrup, optional
In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans, if using. In a small bowl, beat egg whites until stiff peaks form; fold gently into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup. Yield: 10 waffles or about 5 Belgian-style waffles.
Nat's Notes:
1. If you don't have (or like) cardamom, simply substitute cinnamon.
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4 comments:
I am just loving your blog!!! You bring such interesting, yet doable recipes! I'm going to have to make these this weekend. What a treat!!
This is a rookie question, but your mashed sweet potatoes . . . are those leftovers from dinner? Do you make those like regular mashed with all butter and such?
Thank you!! I'm always on the hunt for new and interesting recipes that I can do and still be a mom at the same time. (no easy feat sometimes, eh?)
About the potatoes, you're welcome to use leftovers from dinner as long as they don't have any spices you wouldn't want in your waffles. If you used butter in them, I'd omit the butter in the waffle recipe. I bake a lot of sweet potatoes for my baby (one of the only vegetables she'll eat), so mine are just plain.
I've made Alton Brown's recipe for sweet potato waffles before, but I don't remember putting cardamom in the batter. I'll definitely have to try these!
BTW, I made the sweet potato corn chowder tonight... Jon loved it! A+
Josie not so much, but she doesn't like anything these days.
I forgot that Alton had a recipe for this! It's probably really good, but takes 3 days to make, right? JK. I love Alton.
I'm glad Jon liked it! My girls weren't fans of it either, which surprised me because they usually like that kind of stuff. Maybe I've been overdoing it with the sweet potatoes lately. :)
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