Sweet Potato Waffles
Just like eating dessert for breakfast. Could also substitute canned pumpkin
Ingredients
- 3 eggs, separated
- 1 c. (8 oz.) low fat sour cream
- 1 c. cold mashed sweet potatoes (or use a med. size can, drained)
- 1/2 c. milk
- 1/4 c. melted butter
- 1-1/2 c. unbleached all-purpose white flour
- 1 Tbls. white sugar
- 1-1/2 t. ground cardamom (see note below)
- 1-1/2 t. baking powder
- 1/2 t. salt
- 2/3 c. chopped pecans
- maple syrup (or breakfast syrup)
- whipped cream topping, optional
Instructions
In a large bowl, combine the egg yolks, sour cream, sweet potatoes, milk and butter. Mix with a wire whisk or electric mixer on low just until blended.
Add dry ingredients just until moistened. Fold in pecans.
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Sometimes batter may be very thick.
Preheat waffle iron and lightly coat with oil. Pour batter on waffle iron, making sure the iron is not too hot. Cook until cooked through and brown. Be sure to brush iron with oil or spray occasionally.
Serve with syrup and whipped cream topping if desired.
NOTE: You can also substitute 1 t. cinnamon, 1/4 t. nutmeg and 1/4 t. ground cloves, 1/4 t. allspice if you prefer not to use the cardamom.