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.
Combine the flour, salt, baking powder and cinnamon in a very large bowl. Set as side.
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.
To the bowl containing the yolks add the milk, sugar and oil. Give a brief whisk together to combine.
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.
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.
Servings 16