1 medium sweet potato
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
3/4 cup buttermilk
1/3 cup vegetable oil, plus more for brushing waffle iron
3 tablespoons brown sugar
1 large egg plus 1 large egg white
Pure maple syrup, for serving
1 1/2 cups mini marshmallows
The pureed sweet potato can be made and refrigerated up to 3 days in advance. The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degree F oven until warmed through and crisp.