Sweet Potato Waffles
Serves 4 · thekitchn.com
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup packed light or dark brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tablespoons unsalted butter
- 1 cup cold or room-temperature mashed sweet potatoes
- 1 cup regular or low-fat buttermilk
- 1/2 cup whole or 2% milk
- 2 large eggs
- Cooking spray
- Butter and maple syrup, for serving
Steps
Heat a waffle iron for medium heat (3 1/2 to 4 setting). Meanwhile, make the waffle batter.
Place 1 1/2 cups all-purpose flour, 1/4 cup packed brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg in a medium bowl and whisk to combine.
Cut 6 tablespoons unsalted butter into a few pieces and place in a large microwave-safe bowl. Microwave on high in 30-second increments, stirring between each, until the butter is melted, about 1 1/2 minutes total. (Alternatively, melt on the stovetop and transfer to a large bowl.) Add 1 cup mashed sweet potatoes, 1 cup buttermilk, 1/2 cup whole or 2% milk, and 2 large eggs. Whisk until mostly smooth and combined.
Add the flour mixture to the sweet potato mixture and stir with a rubber spatula until just combined with no streaks of flour.
When the waffle iron is ready, coat with cooking spray, then pour in the amount of batter recommended by the manufacturer, about 1/2 cup for a (7-inch) thin round waffle or 1 cup for a (7-inch) Belgian round waffle. Close the lid and cook until the waffle is dark golden-brown. When the waffle is ready, remove from the iron to a wire rack.
If not serving immediately as they are made, place directly on a rack in a 200ºF oven to keep warm. Repeat making waffles with the remaining batter. Serve with butter and maple syrup.
Notes
Cooking sweet potatoes: Here are two ways to cook whole sweet potatoes. Once cooked, scoop the flesh out and mash until mostly smooth. You’ll need a sweet potato that weighs at least 12 ounces to get 1 cup mashed.
Bake: Prick a 12-ounce or larger sweet potato 4 to 5 times with a fork. Place on an aluminum foil-lined baking sheet and bake at 425ºF until cooked through and easily pierced with a knife or fork to the center, 1 hour to 1 hour and 15 minutes.
Microwave: Prick a 12-ounce or larger sweet potato 4 to 5 times with a fork. Place on a microwave-safe plate and microwave on 100% power for 5 minutes. (If your microwave doesn’t have a turntable, flip the potato after 3 minutes.) Check the potato: If it can’t be easily pierced with a knife or fork to the center, continue microwaving in 1-minute increments until cooked through.
Using canned sweet potatoes: 1 cup (about 8 1/2 ounces) canned sweet potato purée can be used in place of the mashed sweet potato, but the batter will be thinner. Use less batter for each waffle to prevent overflowing, and if the batter in the middle of the waffles is not set, bake the waffles at 300ºF for 5 minutes.
Storage: The waffles can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months. Reheat directly on a rack in a 350ºF oven until heated through, 4 to 6 minutes if refrigerated, or 10 to 12 minutes if frozen.