These spiced sweet potato waffles are the perfect winter breakfast. Like a tender, crispy sweet potato pie for breakfast, but with less guilt!
Course Breakfast
Cuisine American
Prep Time 30minutes
Cook Time 2minutes
Total Time 32minutes
Servings 4servings
Calories 490kcal
Author Stephanie Stiavetti
Ingredients
2medium (2/3-3/4 pound)sweet potatoes or yamspeeled and chopped into 1-inch cubes
1cup plus 2 tablespoonsflour
1tablespoonwhite sugar
2packed tablespoonsbrown sugar
1teaspoonbaking powder
1/2teaspoonbaking soda
1teaspoonground cinnamon
1/2teaspoonground coriander
1/2teaspoonground nutmeg
1/2teaspoonsalt
3/4cupsour cream
2largeeggsat room temperature, beaten
1/2cupmilkat room temperature
1/2teaspoonvanilla extract
1/4cupmelted butter
Instructions
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.