Description
Delight in these fluffy and flavorful Sweet Potato Waffles, combining the natural sweetness of mashed sweet potatoes with warm spices like cinnamon and pumpkin pie spice. Perfect for a cozy breakfast or brunch, these waffles are crisp on the outside and tender on the inside, served best with maple syrup or fresh fruit.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
Wet Ingredients
- 2 egg yolks
- 3 egg whites
- 1 cup mashed sweet potatoes (leftover or freshly made)
- 1/4 cup melted butter (or neutral-tasting oil)
- 1 tsp pure vanilla extract
- 1 cup milk (or milk alternative)
- 1/4 cup packed brown sugar (dark or light)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and ground cinnamon until evenly combined.
- Prepare Wet Ingredients: In a separate bowl, whisk the egg yolks with mashed sweet potatoes, melted butter, vanilla extract, and milk until the mixture is smooth and well blended.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing which can toughen the waffles.
- Beat Egg Whites: Using a hand mixer, beat the egg whites until soft peaks form. Then add the packed brown sugar and continue beating until stiff peaks are achieved for a light, airy texture.
- Fold Egg Whites into Batter: Carefully fold the beaten egg whites into the batter to maintain the fluffiness without deflating the mixture.
- Preheat Waffle Iron: Heat your waffle iron according to manufacturer instructions and lightly spray the plates with cooking spray to prevent sticking.
- Cook Waffles: Scoop the batter onto the preheated waffle iron and cook for about 5 minutes or until the waffles are golden brown and crisp on the outside.
- Serve: Serve the waffles immediately with your favorite toppings such as maple syrup, fresh berries, or a savory egg to complement the sweetness.
Notes
- You can use leftover mashed sweet potatoes or freshly cooked ones for this recipe.
- For a dairy-free version, substitute milk with almond milk and butter with a neutral oil.
- Be sure not to overmix the batter to keep waffles light and fluffy.
- Serve waffles immediately for the best texture; they can become soggy if left to sit.
- Adjust the spices according to taste or try adding nutmeg for extra warmth.
