These spiced sweet potato waffles are the perfect winter breakfast. Like a tender, crispy sweet potato pie for breakfast, but with less guilt!
Prep Time 30minutes
Cook Time 2minutes
Total Time 32minutes
Author Stephanie Stiavetti
2medium (2/3-3/4 pound)sweet potatoes or yamspeeled and chopped into 1-inch cubes
1cup plus 2 tablespoonsflour
2packed tablespoonsbrown sugar
2largeeggsat room temperature, beaten
1/2cupmilkat room temperature
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.