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)
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.