Sweet Potato Waffles
Ingredients
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2 1/2 cups all-purpose flour
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1/2 cup granulated sugar
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2 teaspoons baking soda
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1/2 teaspoon salt
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3/4 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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2 cups buttermilk
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2 large eggs
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4 tablespoons unsalted butter, melted
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1 cup mashed sweet potato*
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Butter, for serving (optional)
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Maples syrup, for serving (optional)
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Glazed chopped pecans (optional)
Directions
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*Mashed Sweet Potatoes: wrap potatoes in foil and roast in a 425 degree oven for 1-1/2 hours; turn off oven and allow potatoes to cool in oven for 2 hours. This allows more of the starches in the potatoes to transform into complex sugars, making the sweet potato flesh both sweeter and softer.
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Peel the potatoes. In a mixing bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
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In a separate bowl, whisk together buttermilk, eggs, melted butter, and sweet potatoes; add dry ingredients and stir until no pockets of flour remains. The batter is ready for use at this point or refrigerate until ready to use.
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Preheat waffle iron**; spray iron with cooking spray, add batter and cook until the outsiders of the waffles are lightly browned and cooked through. Repeat cooking instructions for more waffles.
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Serve with butter and syrup, if desired. Sprinkle a few pecans on waffle.
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**Any type of waffle iron can be used.
