- Pre-heat your waffle iron. Depending on the type of iron you have, you may need to lightly oil it. Use your experience with your own equipment in deciding.
- Combine all of the dry ingredients in a large bowl and whisk them until well combined.
- Separate the egg yolks from the whites, reserving both.
- In a medium bowl, combine the milk, sour cream, mashed sweet potato, melted butter, and egg yolks. Whisk until well combined.
- In a small bowl, beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside.
- Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth.
- Fold in the beaten egg whites. If you are adding the pecans, you should fold them in now.
- The batter is now ready for your waffle iron. The amount of batter and cooking time will vary according to the size and temperature setting of your waffle iron.
Notes:
* Sweet potatoes should be baked for 1 hour at 400 degrees. I do this a day in advance.
* Try these waffles topped with Honey Vanilla Whipped Cream, maple syrup, or both.
Ingredients:
Dry ingredients
1 ½ cups white whole wheat flour
¼ cup natural unbleached sugar
1 Tbsp aluminum free baking powder
½ tsp kosher salt
½ tsp cinnamon
Wet ingredients
1 cup milk
½ cup sour cream
½ cup mashed baked sweet potatoes
4 Tbsp unsalted butter, melted
3 large eggs, at room temperature
Optional
⅓ cup finely chopped pecans
Nutrition:
Calories: 460, Total Fat: 22g, Saturated Fat: 12g, Sodium: 700mg, Carbohydrate: 56g, Fiber: 5g, Total Sugars: 18g (Added Sugar: 13g), Protein: 14g