Sweet Potato Waffles with Candied Pecans
Servings: 4 waffles
Calories:
Ingredients
For the candied pecans
- 1 cup pecan pieces,
- ¼ cup granulated sugar
- 1 tbs butter
For the waffles
- 2 cups all-purpose flour
- 2 tbs brown sugar, packed
- 1 tbs baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¾ cups milk
- 1 cup sweet potato puree, canned or 1 medium sweet potato, roasted and mashed
- 2 large eggs, separated
- 3 tbs butter, melted
Instructions
To make the candied pecans
- Line a baking sheet with parchment paper. Set aside.
- Add the pecan pieces, sugar, and butter to a nonstick skillet over medium heat. Stir frequently. Once the sugar starts to melt, stir constantly until all of the nuts are coated and all of the sugar has melted.
- Spread the nuts onto the prepared baking sheet, quickly separating them with two spatulas. Allow them to cool completely before breaking them apart. Set aside.
To make the waffles
- In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
- In another medium bowl, combine the milk, pureed sweet potato, egg yolks, and melted butter. Whisk together until everything is combined.
- Add the wet ingredients to the dry, and mix until things are just combined. Set aside.
- In a small bowl, whip the egg whites until stiff peaks form. You can do this by hand, but I recommend using an electric hand mixer. Fold the stiff egg whites into the batter.
- Prepare the waffles according to your waffle maker’s directions.
- Top the waffles with candied pecans, butter, and maple syrup.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg