Sweet Potato Waffles

You might think it’s premature to start thinking about leftovers when we haven’t yet sat down for the big Thanksgiving meal. In our house leftovers are part of the strategy in planning. And these luscious waffles are one very good reason to make sure you toss in an extra serving or two of sweet potatoes. With their golden amber hue, the warm spice of cinnamon, freshly grated nutmeg and a splash of pure vanilla, these lightly sweet waffles are the perfect holiday breakfast for friends and family .

Cooking with leftovers was common in our world. Markets weren’t on every corner – none were open on Sunday and our Grandparents grew much of their own food. Letting anything go to waste was frowned upon.

This recipe was inspired from an old recipe, circa 1946. It starts with the basics of one of our favorite waffle recipes, adding a generous scoop of mashed sweet potatoes, a touch of pure vanilla extract, spices of cinnamon and nutmeg, and sweetened with a touch of sugar. Whisk in buttermilk and egg yolks before folding in fluffy egg whites. 

An added bonus, you can mix up the batter a day or two in advance and keep it on hand in your fridge.

Scoop up the batter, cook until they’re puffed and steaming hot, add a smear of butter if you please and drizzle with warm maple syrup. No one will ever suspect you’re serving them leftovers!

Sweet Potato Waffles

1-½ cups flour

½ cup cornstarch

2 tablespoons sugar

1 teaspoon kosher salt

1 teaspoon baking powder

½ teaspoon baking soda

2 extra-large eggs, separated

1-½ cups buttermilk

1-¼ cups mashed sweet potatoes*

1 teaspoon pure vanilla extract

¾ cup vegetable oil, plus extra for brushing the waffle iron

Warm maple syrup and butter for serving

*We used potatoes from our Sweet Potato Sham, that has both granulated and brown sugar plus cinnamon and nutmeg. If you’re using plain mashed sweet potatoes, add an additional 2 teaspoons sugar, 2 teaspoons brown sugar plus ¼ teaspoon cinnamon and ¼ teaspoon freshly grated nutmeg.

In a large bowl, whisk the flour with the cornstarch, sugar, kosher salt, baking powder, and baking soda. Add the extra sugar and spices if you’re using plain, mashed sweet potatoes.

In a medium bowl, whisk the egg yolks with the buttermilk, mashed sweet potatoes, vanilla extract, and vegetable oil.

In a small bowl, beat the egg whites on medium speed until stiff peaks form, about 2 to 3 minutes.

Pour the buttermilk mixture into the dry ingredients, stirring just until the flour disappears.

Using a large spatula, fold in the beaten egg whites. Let the batter rest for about 10 to 15 minutes.

Lightly brush the waffle iron with vegetable oil and heat on medium setting. Scoop the batter into the wells and cook until golden and puffed, about 3 to 5 minutes. If you want a bit crispier waffle, after the waffles are cooked through, raise the lid and let the waffles cook for another minute or two.

If you’re cooking a batch, keep waffles warm by placing a wire rack over a rimmed baking sheet and place them in a 200-degree oven. Any leftover waffles can be frozen and reheated in a 350-degree oven or popped back in your waffle iron.

Makes 12 to 14 waffles.