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Sweet Potato Waffles with Candied Pecans
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Breakfast
Cuisine: American
Servings: 4 waffles
Author: Lauren Pacek
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 tsp baking soda
  • ½ tsp kosher salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp 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
To make the candied pecans
  1. Line a baking sheet with parchment paper. Set aside. 

  2. 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.

  3. 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
  1. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.

  2. In another medium bowl, combine the milk, pureed sweet potato, egg yolks, and melted butter. Whisk together until everything is combined.

  3. Add the wet ingredients to the dry, and mix until things are just combined. Set aside.

  4. 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.

  5. Prepare the waffles according to your waffle maker’s directions.
  6. Top the waffles with candied pecans, butter, and maple syrup.