Kim and Annie’s Sweet Potato Waffle Recipe for Special People

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

June 25, 2011 • 4 comments

Last time I visited my friend Kim, she made these scrumptious waffles which were crispy on the outside and soft on the inside. They don’t taste overly sweet like you might think they would, so they can be served at any time of day. I think they’d even pair well with fried chicken!

Makes 4 – 6 waffles

1 medium to large sized yam or orange sweet potato

4 eggs

1/4 cup canola oil

1 cup whole wheat flour

1/2 cup oat bran (or substitute 1/2 cup crushed Cheerios)

1/2 cup milk (may need more or less for desired consistency and depending on the size of yam)

1 teaspoon salt

2 teaspoons baking powder

1. Poke yam six times with a fork and microwave for about 7 minutes until fork tender all the way through. Cool, peel, and mash yam in a medium mixing bowl until smooth. Preheat the waffle iron.

2. Crack the eggs into the bowl and whisk with a fork until blended. Stir in oil and milk. Add flour, bran, salt, and baking powder, and stir until moistened completely. The batter will be thick.

3. Spray iron with vegetable oil spray if needed. Place a 1-cup scoop of batter into the center of a Belgian waffle maker and close lid. Cook for about 3-1/2 – 4 minutes until golden brown. Top waffles with light butter, crushed pecans, and real maple syrup or agave nectar. Serve hot.

Cool leftover waffles in the fridge for up to 3 days, or freeze up to one month. Reheat in toaster oven.

Nutrition Facts (based on a 4 waffle yield, per waffle, using non-fat milk):

Calories 375, Total fat 20 g, Saturated fat 2.5 g, Trans fat 0 g, Sodium 800 mg, Cholesterol 212 mg, Total carbohydrates 41 g, Fiber 7 g, Protein 14 g, Vitamin A 179% DV, Vitamin C 15% DV, Calcium 14% DV, Iron 17% DV

Kim and Annie’s Sweet Potato Waffle Recipe for Special People

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: June 25, 2011

• Yield: 4-6 waffles (4 Servings)

These scrumptious waffles are crispy on the outside and soft on the inside. They don't taste overly sweet and can be served at any time of the day.

Ingredients

• 1 medium to large sized yam or orange sweet potato
• 4 eggs
• 1/4 cup canola oil
• 1 cup whole wheat flour
• 1/2 cup oat bran (or substitute 1/2 cup crushed Cheerios)
• 1/2 cup milk (may need more or less for desired consistency and depending on the size of the yam)
• 1 teaspoon salt
• 2 teaspoons baking powder

Instructions

1. Poke yam six times with a fork and microwave for about 7 minutes until fork tender all the way through. Cool, peel, and mash yam in a medium mixing bowl until smooth. Preheat the waffle iron.
   
2. Crack the eggs into the bowl and whisk with a fork until blended. Stir in oil and milk. Add flour, bran, salt, and baking powder, and stir until moistened completely. The batter will be thick.
   
3. Spray iron with vegetable oil spray if needed. Place a 1-cup scoop of batter into the center of a Belgian waffle maker and close lid. Cook for about 3-1/2 – 4 minutes until golden brown. Top waffles with light butter, crushed pecans, and real maple syrup or agave nectar. Serve hot.
   
4. Cool leftover waffles in the fridge for up to 3 days, or freeze up to one month. Reheat in toaster oven.