Sweet Potato Waffles - Whole Grain Gourmet

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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

Recipes

Breakfast

Sweet Potato Waffles

Written by Whole Grain Gourmet

Sunday, 03 February 2008 19:00

sweet potato waffle

"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance." ~ Steven Wright

Breakfast for me on most days is "to go", and consumed after I arrive at the office. I usually prepare it in advance to ensure that it is nutrient rich and satisfying. On the weekends, I believe breakfast should be an occasion. I want to linger around the table with my family and savor a culinary experience.

While this recipe won't transport you to the Renaissance, the flavors and textures of whole wheat flour, sweet potato, and toasted pecans, will gently lure you into a relaxing weekend. These waffles are possibly the best I have tried and they are absolutely packed with nutrients.

Sweet potatoes are among the most nutrient dense foods in the world. They are loaded with fiber, vitamins A & C, calcium, iron, and antioxidants. Combine that with the benefits of whole grain flour and you have a very healthy breakfast, that doesn't compromise on flavor.

Sweet Potato Waffles

Ingredients:

Dry ingredients

1 1/2 cup white whole wheat flour
1/4 cup natural unbleached sugar
1 Tbsp aluminum free baking powder
1/2 tsp kosher salt
1/2 tsp cinnamon

Wet ingredients

1 cup milk
1/2 cup sour cream
1/2 cup mashed baked sweet potatoes
4 Tbsp unsalted butter, melted
3 large eggs, at room temperature

Optional

1/3 cup finely chopped pecans

Preparation:

Pre-heat your waffle iron. Depending on the type of iron you have, you may need to lightly oil it. Use your experience with your own equipment in deciding.
Combine all of the dry ingredients in a large bowl and whisk them until well combined.
Separate the egg yolks from the whites, reserving both.
In a medium bowl, combine the milk, sour cream, mashed sweet potato, melted butter, and egg yolks. Whisk until well combined.
In a small bowl, beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside.
Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth.
Fold in the beaten egg whites. If you are adding the pecans, you should fold them in now.
The batter is now ready for your waffle iron. The amount of batter and cooking time will vary according to the size and temperature setting of your waffle iron.

Notes:

Sweet potatoes should be baked for 1 hour at 400 degrees. I do this a day in advance.
Try these waffles topped with Honey Vanilla Whipped Cream, maple syrup, or both.

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Comments (7)

A waffle iron is one of things I am always tempted to buy, but something always holds me back - a fear of gluttony, perhaps? Seeing this somewhat wholesome recipe may be the undoing to my resolve, as they look just too good to miss. Thanks for sharing!

Hi Tara. These waffles are a real treat. If I were buying a waffle iron today I would look for a model with reversible plates that can double as a griddle for panini. Enyoy!

I made these with my leftover sweet potatoes after Thanksgiving (topped with leftover cranberry sauce) and they were killer!

These are yummy. As I made these before my cup of coffee, I added the whole egg to the wet mixture. They were not as crisp as if made with beaten egg whites but kiddos would never care. Plus, once we freeze this double batch and toast them, I believe that will solve that concern. For fun, I made pancakes with the same mixture and those are wonderful! So, I have two for one!

I just stumbled on this site while searching the web for sugar + white flour pastry alternatives (as I am a thin-PCOS sufferer, so I'm certainly not trying to lose weight but want to watch my insulin + hormone levels.) I plan to try all of these, and I'm sure my pancreas and hormones will thank me!!! :)

great recipe. i added 1.4 tsp of nutmeg too. And I dind't have sourcream so I used 1/4 c. ricotta and 1/4 c. cream cheese. they turned out excellent!

Also, a quicker way to prepare the sweet potatoes it microwaving them for 5-7 minutes.

The texture of these waffles are as good as the white flour ones I used to make. I’ve just made one change. Dealing with a cold baked sweet potato first thing on Sunday morning was NOT appetizing, so the second time I made it I substituted a 4 oz. jar of baby food sweet potatoes. (You can get this organic). The waffles were even fluffier!

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