Sweet potato waffles, pumpkin waffles and the like seem always saddled with pumpkin pie spices, which is not a bad thing per se, but I felt like I needed to break free. Sweet potatoes are delicious with so many things, I wanted to make a waffle that echoed that adaptability and would be delicious with savory toppings as well as sweet. These are phenomenal with maple syrup, of course, but they're also delicious with eggs, sausages, avocado, turkey and cranberry, whatever you please! They're adapted from a pumpkin waffle recipe from an old Bon Appetit, and are wonderfully simple - just stir everything together and waffle away. —fiveandspice
about twelve 4-inch waffles
unsalted butter, melted
2 1/2 cups
brown sugar (increase up to 1/4 or 1/3 cup if you know you want your waffles for something sweet)
2 1/4 teaspoons
large eggs, lightly beaten
can (13- or 14-ounce) coconut milk
1 1/4 cups
pureed sweet potatoes (or pumpkin, or other winter squash)
In This Recipe
Preheat your waffle iron. In one bowl whisk together the flour, baking soda, powder, salt, ginger, orange zest, and sugar.
In a large bowl, whisk together the melted butter, eggs, coconut milk, and pureed sweet potatoes. Then, stir in the dry ingredients just until smooth.
Griddle the waffles in the waffle iron according to the iron's instruction, cooking until the waffles are browned and crispy on the outside. Keep cooked waffles warm in a 225F oven so you can serve them all at once. As with most waffles, these freeze well and can be toasted when you want to eat them. Serve the waffles with your choice of topping: maple syrup and pecans, avocado and a fried egg, chorizo and spinach, fried chicken and jalapeno syrup, sliced turkey with cranberries and cheddar, you name it!
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.