– I give you my epic spiced sweet potato waffles recipe –
My favorite part of Thanksgiving is the leftovers. Turkey cranberry sandwiches, turkey minestrone soup, or even just eating the leftover bits of turkey cold, straight out of the fridge. And, we can’t forget about the pie! Leftover pie for breakfast the next day is the best, though probably not the healthiest choice after an evening dedicated almost entirely to eating the richest selection of American dishes on record.
I’m a huge fan of sweet potato pie, and I’ll selfishly steal away any leftovers for myself. One year I impulsively mixed some of my coveted leftover sweet potato pie into some waffle batter I was working on, and dear lawd! Those sweet potato waffles were so good that my eyes rolled up, my head flopped back, and I swear I let out a guttural Homer Simpson-like gurgle. I knew I wanted to recreate them for you, my lovely readers, but having the attention span of a goldfish, I kept forgetting to construct an actual recipe.
This year, after gorging myself on my grandma’s sweet potato and marshmallow pie, I flashed back to that lovely breakfast moment. I swore I’d recreate that *gurgle,* if I had to eat twenty batches of waffles to do it. Thankfully it only took me a few tries. And the result? Oh man… are they ever sweetly, perfectly spiced.
I think you’ll find these waffles the perfect winter breakfast: light, crisp, and packed with pumpkin pie spices. The warm flavors of the sweet potatoes, spices, and brown sugar make for a happy winter belly, while the sour cream lifts the batter to new heights. I may start adding sour cream to all of my waffles recipes. Just sayin’.
A few notes on this spiced sweet potato waffle recipe:
- Sweet potatoes come in all different shapes and sizes. The total weight for both sweet potatoes called for in this recipe should be 2/3 to 3/4 pound. Don’t go over 3/4 pound, of the recipe will not perform to what I’ve tested.
- Bland sweet potatoes will make for semi-bland waffles, so make sure to get the most flavorful variety of sweet potatoes or yams that you can. Ask your local produce guy for help – they know more about what’s in their shop than anyone else, even in huge grocery stores.
- These waffles were just made for butter and maple syrup. The maple and spices are a match made in heaven; you’ll really feel like you’re having sweet potato pie for breakfast!
- There’s no need to butter your waffle iron if you have enough fat in your waffle recipe, as you do here. If you butter your waffle iron anyways, use unsalted butter.
- If you like, you can prepare the wet ingredients (potatoes, sour cream, etc) the night before and store them in the refrigerator. Just make sure to bring them to room temperature before combining them with the dry ingredients.
- These waffles can be made and then frozen in sealed zip-top bags. They crisp up nicely after 5 minutes in a 300 degree oven.
- Serves: 4
- Calories: 490
- Fat: 25g
- Saturated fat: 14g
- Unsaturated fat: 8g
- Carbohydrates: 57g
- Sodium: 748mg
- Fiber: 3g
- Protein: 10g
- Cholesterol: 160mg
- 2 medium sweet potatoes or yams, peeled and chopped into 1-inch cubes (total weight should be 2/3-3/4 pound)
- 1 cup + 2 tablespoons flour
- 1 tablespoon white sugar
- 2 packed tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 2 eggs, at room temperature, beaten
- 1/2 cup milk, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup melted butter
- Fill a pot with water and bring it to a boil. Drop in the sweet potatoes and boil over medium-low heat for 20 minutes, or until they are easily pierced with a fork. Drain the potatoes and allow to cool.
- In a large bowl, combine flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, coriander, nutmeg, and salt. Stir well to combine completely and set aside.
- Pour the wet ingredients – sour cream, eggs, milk, vanilla, and melted butter – into a food processor. Add in cooked sweet potatoes and pulse until you’ve got a smooth texture, making sure there are no lumps of sweet potato or sour cream.
- Heat a waffle iron to about 350°F (176°C), which is usually midway between it’s hottest and coolest settings. (This can vary between waffle iron models.) Once the waffle iron is at the correct temperature – and not before! – add wet ingredients to the dry ingredients and stir, stopping as soon as there are no white lumps of flour left. Do not over mix.
- Pour 1/2 cup of batter into the waffle iron and close the lid, cooking until the waffle is as crispy as you prefer, usually 2-3 minutes. Carefully remove waffle from the iron and set it on a plate in the microwave or other warm place. Repeat with remaining batter.
- Serve on warm plates with butter and maple syrup.