THANKSGIVING LEFTOVER SWEET POTATO WAFFLES RECIPE BY TASTY
Here's what you need: whole wheat, baking powder, cinnamon, salt, large eggs, milk, olive oil, maple syrup, vanilla extract, mashed sweet potato, oil, cranberry sauce, orange juice, maple syrup, pink lady apple, water, raw pecans, crumbled goat cheese
Provided by Crystal Hatch
Categories Breakfast
Yield 5 waffles
Number Of Ingredients 18
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!
Nutrition Facts : Calories 626 calories, Carbohydrate 92 grams, Fat 23 grams, Fiber 10 grams, Protein 16 grams, Sugar 39 grams
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.
Nutrition Facts :
MAPLE-CRANBERRY SWEET POTATOES
This came from the November Good Housekeeping magazine. The picture looked absolutely delicious. I am posting for safe keeping. You can prepare and arrange the sweet potatoes and syrup separtely up to 1 day ahead. Refridgerate separately. Allow both to come to room temperature before baking. Select sweet potatoes the same size so they cook evenly.
Provided by Jane from Ohio
Categories Yam/Sweet Potato
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- .In a covered 6-quart sauce pan, heat whole sweet potates with salt and. enough water to cover to boiling on high.
- reduce heat to low and simmer for 30 minutes or.
- . Just until fork tender
- drain.
- set aside until cool enough to handle.
- Meanwhile, in a 1-quart saucepan
- heat maple syrup on high till boiling.
- Reduce heat to medium.
- boil gently 10 to 15 minutes.
- or until reduced to 1/2 cup.
- Stir in cranberries
- and.
- 1/2 teaspoon salt.
- cook just until cranberries pop.
- about 5 minutes longer.
- preheat oven to 400°F.
- Cut cooled sweet potates crosswise in 1 inch thick slices.
- arrange slices in a shallow 3 quart ceramic or glass baking dish.
- overlapping slices if necessary.
- Spoon maple-cranberry syrup evenly over potatoes.
- Bake uncovered.
- 20 minutes or until hot.
Nutrition Facts : Calories 277.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 9.2, Sodium 476.4, Carbohydrate 59.9, Fiber 6.1, Sugar 27.3, Protein 2.9
SWEET POTATO WAFFLES WITH CINNAMON MAPLE SYRUP
Make and share this Sweet Potato Waffles With Cinnamon Maple Syrup recipe from Food.com.
Provided by Chef Ken Stoneback
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Open and drain sweet potatoes, add to food processor with milk, brown sugar, butter and vanilla. Pulse until well combined and smooth.
- In a large bowl, mix together flour, baking powder and salt. When well combined, stir in sweet potato mixture.
- Add egg whites to stand up mixer and whisk on high until stiff peaks form. Fold egg whites into the batter, 2 cups at a time. Once it's well incorporated, scoop about 1 cup of batter onto a hot greased waffle iron and cook for about 5 minutes or until slightly golden and crispy.
- Warm up maple syrup in a pot on low heat. Once warmed, stir in cinnamon.
Nutrition Facts : Calories 1064.1, Fat 20.4, SaturatedFat 12.4, Cholesterol 54.3, Sodium 1147.5, Carbohydrate 210.7, Fiber 2, Sugar 143.4, Protein 14.2
SWEET POTATO WAFFLES
Yummy sweet potato waffles.
Provided by DannyBoy
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 170.9 calories, Carbohydrate 23.2 g, Cholesterol 61 mg, Fat 6.5 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 3.6 g, Sodium 278.7 mg, Sugar 5.1 g
SWEET POTATO WAFFLES WITH CRANBERRY MAPLE SYRUP
These flavorful waffles are filling, lightly spiced, slightly sweet, and perfect for the holidays. They can easily be made using leftover sweet potato casserole and cranberry sauce after Thanksgiving or for a festive Christmas morning breakfast!
Provided by SunnyDaysNora
Categories Waffles
Time 25m
Yield 5
Number Of Ingredients 15
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.
Nutrition Facts : Calories 517.1 calories, Carbohydrate 108.2 g, Cholesterol 52 mg, Fat 7 g, Fiber 3 g, Protein 7.9 g, SaturatedFat 3.8 g, Sodium 630.6 mg, Sugar 59.2 g
SWEET POTATO WAFFLES WITH CINNAMON MAPLE SYRUP
Fluffy sweet waffles that taste like fall on a plate!
Provided by Chef Ken Stoneback
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 661.4 calories, Carbohydrate 136.8 g, Cholesterol 25.3 mg, Fat 10 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 6 g, Sodium 621.2 mg, Sugar 84.5 g
MAPLE-BAKED SWEET POTATOES WITH CRANBERRIES
Maple-baked sweet potatoes with a berry snap of cranberries.
Provided by Blue Buddha
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place whole sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and allow to cool.
- Meanwhile, heat maple syrup and brown sugar in a small saucepan to boiling. Reduce heat and simmer until reduced by just about half. Add cranberries and return to a boil. Cook until berries are popping open. Add butter and dried thyme; remove from the heat.
- Slice cooled sweet potatoes into 1-inch rounds. Transfer to an 8x12-inch glass baking dish and arrange so potatoes are standing nearly on their sides and stacked like fallen dominoes. Stir hot syrup mixture, then pour it over the sweet potatoes, dispersing the cranberries as evenly as possible.
- Bake in the preheated oven until berries on top begin to caramelize, about 40 minutes. Remove from the oven and let stand for 5 minutes. Garnish each serving with a sprig of thyme.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 67.4 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 8.2 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 71.9 mg, Sugar 37.8 g
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