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Sweet Potato Waffles

Cardamom and pecans really make the flavor of these special sweet potato waffles stand out. I make them when I have leftover sweet potatoes. —Mickey Turner, Grants Pass, Oregon
  • Total Time
    Prep: 20 min. Cook: 5 min./batch
  • Makes
    10 waffles

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 3 large eggs, separated
  • 1 cup sour cream
  • 1 cup cold mashed sweet potatoes
  • 1/2 cup whole milk
  • 1/4 cup butter, melted
  • 3/4 cup chopped pecans
  • Maple syrup, optional

Directions

  • 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.

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