Description
Approximately eight medium sweet-potato waffles, two per breakfast serving.
Ingredients
Scale
- 1 cup Cooked cooled mashed sweet potato
- 1 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Fine salt
- 2 eggs Large eggs
- 1 cup Buttermilk
- 3 tablespoons Unsalted butter, melted
Instructions
- Preheat a medium waffle iron according to its manufacturer. Whisk 1 1/2 cups flour, 2 tsp baking powder, 1/2 tsp cinnamon and 1/4 tsp salt in one bowl.
- In another bowl whisk one cup plain cooked cooled mashed sweet potato with two eggs, 1 cup buttermilk and 3 tbsp melted butter until mostly smooth. Fold into dry mixture just until no flour streaks remain.
- Portion into the preheated waffle iron without overfilling. Cook in batches until golden, steam slows and the egg-containing center reaches at least 160°F; follow the iron's heat and fill instructions.
- Make approximately eight medium waffles and serve two per person. Test batter thickness, iron fill, center set and real yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate assumes one cup cooked cooled mashed sweet potato is ready; preparing it is not included. Waffle-iron size changes yield and batch time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: Two medium waffles