Kim and Annie’s Sweet Potato Waffle Recipe for Special People

Last time I visited my friend Kim, she made these scrumptious waffles which were crispy on the outside and soft on the inside. They don’t taste overly sweet like you might think they would, so they can be served at any time of day. I think they’d even pair well with fried chicken!

Makes 4 – 6 waffles

1 medium to large sized yam or orange sweet potato

4 eggs

1/4 cup canola oil

1 cup whole wheat flour

1/2 cup oat bran (or substitute 1/2 cup crushed Cheerios)

1/2 cup milk (may need more or less for desired consistency and depending on the size of yam)

1 teaspoon salt

2 teaspoons baking powder

1. Poke yam six times with a fork and microwave for about 7 minutes until fork tender all the way through. Cool, peel, and mash yam in a medium mixing bowl until smooth. Preheat the waffle iron.

2. Crack the eggs into the bowl and whisk with a fork until blended. Stir in oil and milk. Add flour, bran, salt, and baking powder, and stir until moistened completely. The batter will be thick.

3. Spray iron with vegetable oil spray if needed. Place a 1-cup scoop of batter into the center of a Belgian waffle maker and close lid. Cook for about 3-1/2 – 4 minutes until golden brown. Top waffles with light butter, crushed pecans, and real maple syrup or agave nectar. Serve hot.

Cool leftover waffles in the fridge for up to 3 days, or freeze up to one month. Reheat in toaster oven.

 

Nutrition Facts (based on a 4 waffle yield, per waffle, using non-fat milk):

Calories 375, Total fat 20 g, Saturated fat 2.5 g, Trans fat 0 g, Sodium 800 mg, Cholesterol 212 mg, Total carbohydrates 41 g, Fiber 7 g, Protein 14 g, Vitamin A 179% DV, Vitamin C 15% DV, Calcium 14% DV, Iron 17% DV

Kim and Annie’s Sweet Potato Waffle Recipe for Special People

Sweet potato waffles

By Michelle Dudash Published: June 25, 2011

  • Yield: 4-6 waffles (4 Servings)

These scrumptious waffles are crispy on the outside and soft on the inside. They don't taste overly sweet and can be served at any time of the day.

Ingredients

Instructions

  1. Poke yam six times with a fork and microwave for about 7 minutes until fork tender all the way through. Cool, peel, and mash yam in a medium mixing bowl until smooth. Preheat the waffle iron.
  2. Crack the eggs into the bowl and whisk with a fork until blended. Stir in oil and milk. Add flour, bran, salt, and baking powder, and stir until moistened completely. The batter will be thick.
  3. Spray iron with vegetable oil spray if needed. Place a 1-cup scoop of batter into the center of a Belgian waffle maker and close lid. Cook for about 3-1/2 – 4 minutes until golden brown. Top waffles with light butter, crushed pecans, and real maple syrup or agave nectar. Serve hot.
  4. Cool leftover waffles in the fridge for up to 3 days, or freeze up to one month. Reheat in toaster oven.
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    4 Comments

    1. Cali Ann Lee
      Posted June 28, 2011 at 11:50 pm | Permalink

      Woooo Hoooo!!

      I can’t wait to try these out!! They look delish :-)

      Thanks Michelle & Kim..

      • Michelle Dudash
        Posted June 30, 2011 at 10:22 pm | Permalink

        You’re welcome:) Let us know how they turn out for you, Cali Ann!
        Michelle

    2. Megan
      Posted July 1, 2011 at 7:53 am | Permalink

      Any idea on what the nutrition facts might be for one waffle? I made them this morning and I did have to add a little extra milk, but everyone loved them! Thanks for the recipe!

      • Michelle Dudash
        Posted July 4, 2011 at 3:38 pm | Permalink

        Hi Megan,
        I just posted the nutrition facts for the waffles for you! I’m so glad to hear that everyone loved them!
        Michelle

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