Advertisements
Sweet Potato waffle recipe
Sweet Potato waffle recipe

I used to make waffles so often and then my electric waffle iron died and that was the end of the waffle making for a long time. I have recently bout a stove top waffle iron, which I think is much better than the electric one. The issue i ran into with the electric one is that it can be really difficult to clean properly a problem i don’t have with the stove top one as I can submerge it entirely into hot soapy water and give it a good clean. I also feel I have a greater control of the stove top waffle maker when cooking. However, whether its a stove top or electric one you have you can make these delicious waffles.

This recipe make enough batter for 16 waffles, you could half this if you want. I think part of the point of making waffles, for me anyways is that I have a lot of waffles that can be stashed in the fridge or freezer then toasted in the toaster so that you have breakfast in minutes whenever it’s required. To freeze place them into a freezer in a single layer on a tray when frozen they can be stacked wrapped in a double layer or cling wrap and a layer of foil. This makes them much easier to separate when required. No need to defrost toast once or twice until hot within and crispy on the outside.

Until recently, I always made plain waffles flavoured with a little vanilla, now though I have discovered sweet potato waffles. This came about due to having some cooked sweet potato in the fridge that needed using. I always cook sweet potato when I’m using the oven, scoop out the flesh and mash it and store it in the fridge for use during the week when i can’t be bothered with carb cooking. Anyways, these waffles are super light and crispy on the outside with that naturally sweet toasty interior thanks to the sweet potato and the warmth of the cinnamon.

Sweet Potato waffle recipe. These make a great make ahead breakfast. Make a large batch of these light and crispy waffles at the weekend and pop them into the toaster and toast them and you have breakfast in minutes.

ShareTweetSaveShareShareBigOven

Sweet Potato Waffles

Yields16 Servings

 275 g Plain flour
 1 tsp Fine sea salt
 2 tsp Baking powder
 1 tsp Cinnamon
 4 Eggs
 500 ml Full fat milk
 2 tbsp Caster sugar
 2 tbsp Vegetable oil plus a little extra for greasing waffle iron
 400 g Cold cooked mashed sweet potato

1

Combine the flour, salt, baking powder and cinnamon in a very large bowl. Set as side.

2

Separate the eggs into two bowls. Whites in one and yolks in the other. Whisk the egg whites with an electric mixer or with a whisk until stiff peaks form. Then set aside.

3

To the bowl containing the yolks add the milk, sugar and oil. Give a brief whisk together to combine.

4

Pour into the dry ingredients. Mix until smooth. Add the sweet potato and with a spatula or metal spoon mix until a smooth batter is achieved again. Add half of the beaten egg whites and fold into the mixture, when no traces of white remain add the remaining and repeat folding until all incorporated.

5

Oil your waffle iron, if necessary and warm it before pouring over a 250ml cup measure of batter. Seal it closed and cook according to waffle iron instructions until golden on both sides. Transfer to a plate and eat with your favourite topping.

Category

Ingredients

 275 g Plain flour
 1 tsp Fine sea salt
 2 tsp Baking powder
 1 tsp Cinnamon
 4 Eggs
 500 ml Full fat milk
 2 tbsp Caster sugar
 2 tbsp Vegetable oil plus a little extra for greasing waffle iron
 400 g Cold cooked mashed sweet potato

Directions

1

Combine the flour, salt, baking powder and cinnamon in a very large bowl. Set as side.

2

Separate the eggs into two bowls. Whites in one and yolks in the other. Whisk the egg whites with an electric mixer or with a whisk until stiff peaks form. Then set aside.

3

To the bowl containing the yolks add the milk, sugar and oil. Give a brief whisk together to combine.

4

Pour into the dry ingredients. Mix until smooth. Add the sweet potato and with a spatula or metal spoon mix until a smooth batter is achieved again. Add half of the beaten egg whites and fold into the mixture, when no traces of white remain add the remaining and repeat folding until all incorporated.

5

Oil your waffle iron, if necessary and warm it before pouring over a 250ml cup measure of batter. Seal it closed and cook according to waffle iron instructions until golden on both sides. Transfer to a plate and eat with your favourite topping.

Sweet Potato Waffles
Advertisements

6 Comments on “Sweet potato waffles”

  1. Daniel can you recomend a brand of griddle or preferences as have the same problem myself as have an electric one but can only use thin batter as well .

    • Thank you. I’m glad that you liked the recipe. I have always thought cookery videos are extremely useful and wanted to do videos to share my recipes with those that prefer to watch and see a recipe before attempting.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: