Saturday, December 5, 2009
SWEET POTATO WAFFLES
~ Taste of Home magazine - December/January 2009
1 1/2 c. all-purpose flour
1 T. sugar
1 1/2 t. baking powder
1 t. ground cardamom
1/2 t. salt
3 eggs, separated
1 c. sour cream
1 c. cold mashed sweet potatoes
1/2 c. milk
1/4 c. butter, melted
3/4 c. chopped pecans
maple syrup, optional
In a large bowl, combine the flour, sugar, baking powder, cardamom and salt.
In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans.
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.
Makes four waffles, using one cup of batter each.
Notes: If you aren't a big fan of nuts in baked goods, then you can leave them out of this recipe. Another option is to chop them down to a powder-like consistency, which allows you to get the flavor without getting chunks.
Linked up at: Eat at Home Ingredient Spotlight - yogurt & sour cream