Description
Sweet Potato Walnut Waffles. Vitamin and fiber rich with tasty fall spices!
Ingredients
- ⅔ cups Pureed Sweet Potato, Pumpkin Or Other Squash
- 1-¼ cup All-purpose Flour
- ¼ cups Whole Wheat Flour
- 2 Tablespoons Ground Flax Meal
- 2-½ teaspoons Baking Powder
- 2 Tablespoons Chopped Walnuts Or Pecans
- ¼ teaspoons Salt
- ½ teaspoons Cinnamon
- ¼ teaspoons Ginger
- ⅛ teaspoons Nutmeg
- 1 pinch Cloves
- 1-¼ cup Milk
- 2 Tablespoons Brown Sugar
- 2 whole Eggs
- 1-½ Tablespoon Vegetable Oil
- ¾ teaspoons Vanilla
Preparation
Puree or mash leftover sweet potato with a bit of water to obtain the consistency of canned pumpkin. I had leftover baked sweet potatoes and mixed 1 to 2 tablespoons of water during pureeing as mine were fairly dry.
Lightly spoon flours into measuring cups and level with a knife. Pour into a medium mixing bowl with flax, baking powder, walnuts and spices. In a smaller bowl, combine the pureed sweet potato or pumpkin, milk, brown sugar, eggs, oil and vanilla, whisking until smooth. Add the wet ingredients to the dry and mix gently, just until combined. Add additional milk or water if the mixture is too thick.
Ladle the batter into your waffle maker according to your maker’s directions and cook for about 4 minutes, or as directed, or until cooked through and lightly browned.
Serve with additional chopped walnuts, butter and syrup!
