Best Sweet Potato Waffles Recipes

SWEET POTATO WAFFLES

Steps:

• Pierce a sweet potato with a fork and place in a microwave-safe bowl; heat in microwave until tender, 5 to 10 minutes. Cool and measure out 3/4 cup sweet potato, reserving the rest for another use.
• Preheat a waffle iron according to manufacturer's instructions.
• Combine flour, baking powder, cinnamon, and salt together in a large bowl.
• Mix sweet potato, eggs, melted butter, brown sugar, lime juice, vanilla extract, and grated lime zest together in a bowl. Pour sweet potato mixture into the flour mixture; stir until batter is smooth.
• Spoon batter into the waffle iron and cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

SWEET POTATO WAFFLES

Steps:

• Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.
• In a large bowl, whisk together flour, baking powder, and salt and set aside.
• In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.

MAPLE BBQ CHICKEN AND SWEET POTATO WAFFLES

Steps:

• Pour enough oil into a large Dutch oven to come about one-third of the way up the sides (it should be deep enough to cover the wings) and heat to 350 degrees F. Preheat the oven to 200 degrees F. Line 2 rimmed baking sheets with a wire rack.
• Rinse the chicken wings (the water is going to help the flour stick) and place on one of the prepared baking sheets. Season both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the flour and House Seasoning in a large paper bag and shake to combine. Add the chicken wings, 2 at a time, shaking well to coat. Return the coated wings to the same baking sheet.
• Fry the wings in batches until golden brown and the internal temperature reaches 165 degrees F, 4 to 6 minutes per side. Transfer to the other prepared baking sheet.
• To serve, toss the wings with the Maple BBQ Sauce. Place two wings on each Sweet Potato Waffle. Top with jalapeno slices, if desired, drizzle with maple syrup and serve warm.
• Preheat a Belgian waffle iron.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl.
• In a large bowl, whisk together the buttermilk, sweet potato, melted butter, sugar, and eggs. Add the dry ingredients to the wet ingredients and stir until well combined.
• Add a heaping cup of waffle batter to the preheated waffle iron and cook until the outsides of the waffle are lightly browned and cooked through, about 4 minutes, depending on your waffle iron. Remove the waffle and repeat with the remaining batter.
• Stir together the tomato sauce, maple syrup, brown sugar, ketchup, soy sauce, vinegar, Worcestershire sauce, garlic powder and onion powder in a medium saucepan. Bring to a boil over high heat, reduce the heat to low and simmer, stirring occasionally, for 20 to 30 minutes. If the sauce becomes too thick, add up to 1/4 cup water. Season with salt and pepper. Use on poultry, pork, beef or seafood. The sauce will keep, tightly covered in the refrigerator, for up to 2 weeks.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

SWEET POTATO PECAN WAFFLES

Steps:

• Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
• Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
• Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
• Cook in a hot waffle iron. Garnish with more chopped pecans.

SWEET POTATO WAFFLES

Steps:

• 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.

SWEET POTATO WAFFLES WITH CRANBERRY MAPLE SYRUP

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Stir sweet potato, milk, egg, and butter together in a bowl. Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt together in a separate large bowl. Add potato mixture to flour mixture; stir until batter is just combined.
• Ladle batter into the preheated waffle iron and cook until waffles are golden and crisp, about 3 minutes.
• Stir maple syrup, cranberry sauce, and 1/2 teaspoon cinnamon together in a saucepan over medium heat. Cook, stirring occasionally, until well-combined and heated through, 5 to 10 minutes. Pour syrup over cooked waffles.

SWEET POTATO AND PECAN WAFFLES

Steps:

• Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that's okay). Fold in the pecans.
• Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.

SWEET POTATO WAFFLES

Steps:

• In large bowl, mix together flour, baking powder and spices.
• In seperate bowl, whisk together egg yolks, milk, sweet potato, oil and orange rind.
• Pour wet ingredients over dry ingredients, stir together until just moistened.
• In a bowl with electric mixer, beat egg whites until soft peaks form; add sugar, beat until stiff peaks form.
• Fold into batter; pour batter onto a heated nonstick lightly greased waffle iron.
• Cook until golden brown until waffle iron stops steaming, about 5 minutes.
• Yield 12 waffles.
• NOTE: These waffles freeze well; After freezing, just microwave them for about 30 seconds and pop them briefly into the toaster.

SWEET POTATO WAFFLES

Steps:

• Preheat your waffle iron, and sift together the dry ingredients.
• Combine the wet ingredients, the potatoes and the dry ingredients.
• *Don't over-mix the batter! Pour in enough batter to cover waffle iron. Take out when your waffle iron indicates by the light that your waffle is done! Enjoy!

SWEET POTATO WAFFLES WITH NUT TOPPING

Steps:

• In a large bowl, combine the biscuit mix, brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir into dry ingredients just until combined., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small skillet, melt butter over medium heat. Add pecans and walnuts. Cook and stir for 2 minutes. Add the brown sugar, water, cinnamon, salt and nutmeg. Cook and stir until sugar is dissolved. Serve waffles with topping and syrup.

THANKSGIVING LEFTOVER SWEET POTATO WAFFLES RECIPE BY TASTY

Steps:

• Make the waffles: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
• In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.
• Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.
• Heat a waffle iron and grease with oil.
• Scoop enough batter to fill your waffle iron into the center. Close the iron and cook for 5-6 minutes, until the waffle is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter.
• Make the cranberry syrup: Add the cranberry sauce and orange juice to a blender and blend until smooth. The syrup should be thin enough to drizzle, but not liquidy. Add more orange juice as needed to reach the right consistency. Set aside.
• Make the pecan topping: In a small saucepan, combine the apple, pecans, maple syrup, and water. Cook over medium-high heat until the syrup starts to glaze the pecans and the apples soften, about 10 minutes.
• Serve the waffles warm with the pecan topping, cranberry syrup, and a few pieces of goat cheese, if desired.
• Enjoy!

SWEET POTATO WAFFLES WITH CINNAMON MAPLE SYRUP

Steps:

• Combine sweet potatoes, milk, butter, brown sugar, and vanilla in a food processor; pulse until well combined and smooth.
• Mix flour, baking powder, and salt together in a large bowl. Stir in sweet potato mixture.
• Preheat and grease a waffle maker.
• Beat egg whites in a stand mixer on high speed until stiff peaks form. Fold into the waffle batter, 2 cups at a time, until well incorporated.
• Scoop 1 cup batter onto the preheated waffle maker. Close the lid and cook until slightly golden and crispy, about 5 minutes. Remove to a plate and repeat to make remaining waffles.
• While the waffles are cooking, heat maple syrup in a pot over low heat until warm. Stir in cinnamon. Serve with waffles.

CHICKEN AND SWEET POTATO WAFFLES

Steps:

• Roast sweet potato at 350F for 45-1hr, until tender.
• Let potato completely cool then mash potato well.
• In a bowl mix egg yolks, milk, butter, potato mash until well blended. Whisk dry ingredients in a large bowl. Add potato mixture and blend.
• Using an electric mixer, beat egg whites in another bowl until stiff peaks form. Fold eggs whites in waffle batter.
• Coat waffle iron with nonstick cooking spray and follow the directions according to the manufacture.
• In a bowl submerge the chicken tenders in milk, hot sauce and egg whites 15 minutes.
• In another bowl combine about 1 1/2 cup of flour with all spices listed above. Mix all spices together well in flour.
• Take a few strips of the milk batter chicken and place in the flour mixture, turning them over to coat them thoroughly on both sides. Continue coating chicken tenders until they are all coated and ready to cook.
• Heat oil in deep fryer or frying pan to 350-375°F.
• When oil is heated begin cooking tenders a few at a time. Cook them for about 5-6 minutes or until golden brown.
• When chicken is golden and crispy. Place tenders on top of chicken pour warm maple syrup over chicken and waffle sprinkle with chopped walnuts or pecans if desired. Enjoy!

SWEET POTATO PECAN WAFFLES WITH PRALINE PEACHES

Steps:

• Heat a medium skillet over medium heat for 1 minute. Add 2 tablespoons chopped pecans and brown sugar. Stir until sugar melts and coats the nuts; be careful that they do not burn; set aside. Purée sweet potatoes (with their syrup) and milk in a blender until smooth; set aside. Preheat a non-stick waffle iron. Mix waffle mix, sweet-potato mixture and egg yolks in a large bowl until well combined. Stir in the remaining, uncooked pecans; set aside. Beat egg whites in a clean bowl with a whisk until they hold a firm shape, and fold into the waffle batter; set aside for 5 minutes. Meanwhile, strain juice from peaches into a large skillet. Stir in honey and boil over high heat until lightly thickened, about 5 minutes, stirring often. Stir in peaches and reserved sugar-glazed pecans; keep warm. Lightly coat the interior of the preheated waffle iron with spray oil. Pour about 1/3 of batter onto the hot waffle iron and cook until puffed, brown and crisp, according to manufacturer's directions. Repeat with remaining batter. Serve immediately with peach topping. Servings: 12 Nutritional Information Per Serving: Calories 230; Total fat 5g; Saturated fat 0.5g; Cholesterol 35mg; Sodium 420mg; Carbohydrate 42g; Fiber 3g; Protein 5g; Vitamin A 60%DV*; Vitamin C 10%DV; Calcium 15%DV; Iron 10%DV *Daily Value

SWEET POTATO WAFFLES W/ NUT TOPPING

Steps:

• 1. Combine all dry ingredients. In another bowl whisk the egg, milk, sweet potatoes, oil and vanilla. Stir into dry ingredients just until combined.
• 2. Bake in preheated waffle iron until golden brown.
• 3. For Nut Topping: in a small skillet melt 1 tbs. butter over medium heat add 1/2 cup chopped pecans, 1/2 cup chopped walnuts { i use all pecans} cook and stir for 2 minutes. Add 2 tbs brown sugar, 1 tbs water, 1/8 tsp ground cinnamon,dash of salt and dash of nutmeg. Cook and stir until sugar is dissolved. Serve waffles with topping and your favorite syrup.

OVERNIGHT SWEET POTATO BELGIAN WAFFLES

Steps:

• Mix water, sugar, and active yeast and let stand for 10 minutes or until foamy. If it doesn't foam, your yeast is dead and you'll need to throw that out and start over. Whisk in buttermilk, melted butter, and salt. Whisk in flour until smooth. Wrap bowl tightly with plastic wrap and leave on the counter overnight. Be sure to allow lots of room for expansion in the bowl. The batter will at least double in size. I learned that lesson the hard way and came into my kitchen the next morning to find waffle batter dripping from my kitchen counter. In the morning, add eggs, vanilla extract, baking soda, sweet potato, and ground cinnamon to a small bowl. Whisk until smooth. Add sweet potato mixture to flour mixture and whisk just until well incorporated. Prepare waffles according to manufacturer's recommendations. Serve warm. For batches, keep waffles warm by placing them on a baking sheet in a 200°F oven. They're best freshly made and eaten straight from the waffle maker. If folks are lined up at your waffle maker and complaining they might perish waiting on their turn, give them a piece of fruit to tide them over. Only use the batch method in case of emergencies. I'm not sure what constitutes a waffle emergency. That's for you to decide.

SWEET POTATO WAFFLES WITH MARSHMALLOWS

Steps:

• Preheat the oven to 350 degrees F. Poke the sweet potato with a fork a few times and bake until soft in the center, about 40 minutes. Let cool, then scoop out the flesh and puree in a food processor until smooth.
• Turn the oven down to 200 degrees F (to keep cooked waffles warm). Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any). Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk together the buttermilk, 1/2 cup of the sweet potato puree, the oil, brown sugar, egg and egg white. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's ok if there are lumps).
• Lightly brush the top and bottom of the waffle iron with oil, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.
• Switch the oven to broil, and drizzle each waffle with a little syrup and 1/4 cup mini marshmallows. Broil until golden, 15 to 30 seconds.

SWEET POTATO WAFFLES WITH MARSHMALLOWS

Steps:

• Spray electric waffle iron with cooking spray. Heat iron to medium.
• Mix first 5 ingredients in medium bowl. Pour amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.) Cook according to manufacturer's directions. When done, lift waffle off grid using fork. Repeat with remaining batter to make 12 waffles.
• Heat broiler. Arrange waffles on broiler pan; top each with 1/3 cup marshmallows. Broil, 6 inches from heat, 1 min. or until lightly browned.
• Stack 2 waffles on plate for each serving; drizzle with 1 Tbsp. each syrup and nuts.

SWEET POTATO WAFFLES

Steps:

• In a large bowl, combine bisquick, brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir this mixture into the dry ingredients just until combined. Bake in preheated waffle iron until golden brown. Serve warm with fresh maple syrup! Enjoy!

SWEET POTATO WAFFLES

Steps:

• Preheat waffle iron according to manufacturer's directions.
• In a medium bowl combine sweet potatoes, buttermilk, egg and oil.
• In a separate bowl, whisk baking mix, sugar and cinnamon.
• Stir sweet potato mixture into dry ingredients. The batter will be fairly thick.
• Coat waffle iron with nonstick cooking spray.
• Spoon 1/2 to 3/4 cup batter into waffle iron; close and cook until crisp.
• Sprinkle with confectioner's sugar, if desired.