Sweet Potato Waffles

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 (8-inch) waffles
Level:
Easy

Ingredients
  • 1 1/2 cups peeled and cubed sweet potatoes
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 egg whites, at room temperature
  • 1 cup milk
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup butter, melted
  • 1 tablespoon grated orange rind
  • Vegetable spray, for waffle iron
  • Special equipment: steamer basket and waffle iron
Directions

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.

Per waffle: Calories: 465; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 14 grams; Total carbohydrates: 73 grams; Sugar: 21 grams Fiber: 2.5 grams; Cholesterol: 36 milligrams; Sodium: 841 milligrams


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4.4 72
Wows! So fluffy, I had to reduce the quantity of batter put into the iron. I could eat these plain, so moist with a good amount of sweetness? item not reviewed by moderator and published
Wonderful way to use up egg whites from the freezer, and leftover sweet potato (yam) casserole from Thanksgiving dinner. THANKS AB item not reviewed by moderator and published
These waffles are great sweet without being too sweet or cloying and they need no syrup. They are great for eating on the go or for freezing and re- heating for a quick breakfast item not reviewed by moderator and published
Great & forgiving recipe. I used whole wheat pastry flour & a mix of peanut & walnut oil instead of butter. After tasting the batter also added a small amount of vanilla(maybe 1/4 teas.Definitely worth the prep. Those that thought the waffles were heavy--maybe didn't weight the flour or maybe used a Belgian waffle iron? item not reviewed by moderator and published
Best waffles ever! Any leftovers work great as cold snacks -- or my favorite, the 'bread' for a ham sandwich. item not reviewed by moderator and published
great use for left overs item not reviewed by moderator and published
We loved these. Did just a few mods. The sweet potatoes that I had were left over from Thanksgiving, so they were already cubed and roasted with a tiny bit of honey and some cinnamon. I loosely measured out 1 1/2 cups. Like another reviewer, I used three whole eggs instead of six egg whites. I beat the yolks in with the sweet potato mixture and whipped the whites. Folded in as instructed. I also swapped one of the cups of AP flour for whole wheat flour. These were fluffy and filling and will be a Thanksgiving Leftover Tradition from now on. Thanks Alton! item not reviewed by moderator and published
These waffles were great. The taste was great. I used graham flour instead of all purpose flour. The waffles were light and I froze a bunch of them for later use. item not reviewed by moderator and published
I love these waffles.....they were great! : Thanks a lot Alton! item not reviewed by moderator and published
Excellent waffle! The addition of orange peel was brilliant. I'll add cinnamon the next time I make them. If you need an idea to use up the egg yolks, make Ina's Double Chocolate Pudding. It uses 6 yolks, and is outrageous. Thanks Alton! item not reviewed by moderator and published

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Healthy Weeknight Dinners