Sweet Potato Waffles
In a large bowl mix together:
1 ¾ cups flour- white, whole wheat, or a blend
1 T baking powder
½ t salt
¼ t nutmeg
1 T sugar or honey (optional, but if you are using honey put it in with the sweet potatoes)
In a separate bowl:
3 eggs beaten
1 cup pureed sweet potatoes
1 ½ cup milk
½ cup melted butter or vegetable oil (if using butter, sometimes I just put the butter in with the sweet potatoes before I puree them) These waffles are very decadent with 2 sticks of butter… just sayin’.
1 teaspoon vanilla extract
Mix the wet ingredients into the dry with a few short strokes. Pour ¼ cup of batter into preheated waffle iron. Cook until golden brown. Keep waffles warm and from getting soggy by placing them on a single layer in the warm oven, but it is best just to eat them right off the griddle.
We like to eat our waffles with homemade black raspberry jam or maple syrup. Any leftover waffles become the outside of a peanut butter and jam sandwich or, if you’re into savory sandwiches – turkey and cheese pairs nicely, too.