Thursday, October 20, 2011

culinary success

I have a waffle recipe that I love.  It started out as a recipe from my Better Homes and Gardens cookbook, but I tweaked it and made it even more amazing.  :)  I have a pumpkin waffle recipe that is also very good.  However, I don't make it nearly as often.  For one thing, I don't always have pumpkin on hand.  The main reason, however, is that the first recipe is an overnight yeast recipe.  I mix up the batter the night before and cook the waffles in the morning.  The pumpkin waffle recipe is a normal, quick bread-type batter.  Frankly, I am not a morning person.  I do not have any desire first thing in the morning to be mixing waffle batter.  So we usually only have the pumpkin waffles when I am doing breakfast-for-supper.

In an email conversation with my sister-in-law, I got the idea for combing the two recipes.  But then a wonderful friend gifted me with a bagful of sweet potatoes.  I remembered that Alton Brown (my Food Network hero) did a sweet potato waffle recipe.  It too was a quick bread type recipe, but I decided to do my experiment in recipe combining.

It worked!  We had sweet potato waffles this morning, and they were GOOD.  I am so pleased.

Alton Brown peels and steams his sweet potatoes to get the mash he needs.  I simply baked them at 425 until they were soft and the skin came off SO easily; I just pulled and off it came.  I really think this is way easier than Brown's method.  Plus I love when sweet potatoes bake long enough to caramelize.  I cooked up a bunch at once and stowed the orange mash in the fridge; I have plenty left for other recipes. 

So here is my sweet potato waffle recipe.  I hope you enjoy!

2 1/4 cups white whole wheat flour
2 tbsp. brown sugar (I may have used a little more; I didn't measure very well)
1 package dry yeast (or 2 1/4 tsp)
A heavy shake of cinnamon (yeah, I'm terrible at measuring; sorry)
A tiny sprinkle of clove and ground ginger
A slightly heavier shake of allspice (more than the clove and ginger, less than the cinnamon)
I meant to add freshly grated nutmeg, but I forgot.  I will do it next time.
1/2 tsp. salt
1 3/4 cup buttermilk (this adds such a depth of flavor; it is fabulous)
2 eggs
1 cup mashed sweet potato

Combine your dry ingredients in one bowl.  Combine the wet ingredients in a separate bowl, then mix the two thoroughly.  I did it by hand, but I really recommend an electric mixer.  Cover and refrigerate batter overnight.  In the morning, remove from the fridge and give it a stir.  Cook according to your waffle iron's directions.  I got about 10 waffles; your mileage may vary. 

This post is linked to The Nourishing Gourmet and The Grocery Cart Challenge.


Tara said...

Nice! It is always exciting when experiments in the kitchen turn out to be fabulous. I'm going to plan on making these whenever I buy some sweet potatoes! :)

Tara said...

Do you buy yeast and flour in bulk?

karen said...

I do buy yeast in bulk sometimes. Lately it's been cheaper per unit to buy the packets--not sure why that changed, but I go by the unit price.

I have heard that warehouse clubs have good prices on bulk yeast. Since you all have joined one, you might be able to score some good deals. :) You can refrigerate or freeze your bulk buy to make it last longer.

I've never bought flour in bulk though. If I found a good deal, I probably would, but storage might be a problem. I usually freeze my flour, and I don't have *that* much freezer space. :-p

Tara said...

Yeast costs almost $1 for 3 little packets here. I go through that in a week sometimes. I can get a small jar (maybe 4oz) for $4. But then I can get 2 lbs of yeast in bulk for just $9! I think I might give that a try. I just wondered what you did since you bake more yeast breads than I do. :)

I have to see how fast I go through 10 lbs of flour before I consider buying that in bulk. I don't have much freezer space either.