Description
We are celebrating the sweet potato crop here in North Carolina with a month of delicious recipes. What better way to begin the month than with one of my favorite breakfast foods: waffles! This recipe is easy and tastes so good on a cool fall morning or when you decide to have breakfast for dinner. Drizzle maple syrup and pecans over the top and dig in!
Ingredients
- 1-¾ cup Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Cinnamon
- ½ teaspoons Ground Cloves
- ½ teaspoons Ground Nutmeg
- 3 whole Eggs
- 1-¾ cup Milk
- 1 Tablespoon Sugar
- ½ cups Vegetable Oil
- ½ teaspoons Vanilla Extract
- ½ cups Sweet Potato Puree (see Directions Below)
Preparation
Note: I like to make my own sweet potato puree. Take two medium sweet potatoes, peel them and cut into chunks. Cook on medium heat until soft. Drain and put in a food processor until they are of puree consistency.
Sift together flour, baking powder, salt, cinnamon, cloves and nutmeg. Beat eggs thoroughly and whisk milk, sugar, oil and vanilla into beaten eggs. Add the egg mixture to dry ingredients. Mix gently to combine. Add sweet potato puree. Mix gently. Batter will be lumpy.
Preheat your waffle iron, spray if needed. Ladle 1/2 to 3/4 cup batter into the waffle iron. Cook until the waffle is golden brown. Makes 4 to 6 waffles.
