SWEET POTATO WAFFLES

By Kitchenbee

Cooking Club – Winter 2013

Ingredients

• 1 1/2 cups flour
• 1 tblsp baking powder
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 3 eggs, separated, room temperature
• 1 cup milk, room temperature
• 3/4 cup unsalted butter, melted
• 1 tblsp light molasses
• 1 tblsp sugar
• 1 1/2 cups shredded sweet potato (from 1 small sweet potato)
• Canola oil for cooking

Preparation

Step 1

Heat oven to 250. Place wire rack on large rimmed baking sheet. Whisk flour, baking powder, cinnamon, nutmeg, ginger and salt in large bowl.

Heat waffle iron until hot. Meanwhile, whisk egg yolks in medium bowl until smooth. Whisk in milk, butter and molasses until blended. Make a well in center of flour mixture. Pour in egg yolk mixture; whisk until almost smooth.

Beat egg whites in small bowl at medium-high speed until soft peaks form. Beat in sugar until glossy stiff peaks form. Stir one-third of egg whites into waffle batter to lighten; gently fold in remaining egg whites. Fold in sweet potato.

Lightly brush waffle iron with oil. Pour ½-2/3 cup batter per waffle onto waffle iron (exact amount depends on size of waffle iron). Cook 2 ½ - 4 minutes or until crisp and gold brown, or cook waffles according to manufacturer’s directions for iron. Arrange waffles on rack on baking sheet; place in oven to keep warm. Repeat with remaining batter.