Sweet Potato And Pecan Waffles Recipes

Steps:

• In a large bowl, combine the biscuit mix, brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir into dry ingredients just until combined., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small skillet, melt butter over medium heat. Add pecans and walnuts. Cook and stir for 2 minutes. Add the brown sugar, water, cinnamon, salt and nutmeg. Cook and stir until sugar is dissolved. Serve waffles with topping and syrup.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.

Steps:

• Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that's okay). Fold in the pecans.
• Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.

Steps:

• Pierce a sweet potato with a fork and place in a microwave-safe bowl; heat in microwave until tender, 5 to 10 minutes. Cool and measure out 3/4 cup sweet potato, reserving the rest for another use.
• Preheat a waffle iron according to manufacturer's instructions.
• Combine flour, baking powder, cinnamon, and salt together in a large bowl.
• Mix sweet potato, eggs, melted butter, brown sugar, lime juice, vanilla extract, and grated lime zest together in a bowl. Pour sweet potato mixture into the flour mixture; stir until batter is smooth.
• Spoon batter into the waffle iron and cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

Steps:

• Make the waffles: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
• In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.
• Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.
• Heat a waffle iron and grease with oil.
• Scoop enough batter to fill your waffle iron into the center. Close the iron and cook for 5-6 minutes, until the waffle is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter.
• Make the cranberry syrup: Add the cranberry sauce and orange juice to a blender and blend until smooth. The syrup should be thin enough to drizzle, but not liquidy. Add more orange juice as needed to reach the right consistency. Set aside.
• Make the pecan topping: In a small saucepan, combine the apple, pecans, maple syrup, and water. Cook over medium-high heat until the syrup starts to glaze the pecans and the apples soften, about 10 minutes.
• Serve the waffles warm with the pecan topping, cranberry syrup, and a few pieces of goat cheese, if desired.
• Enjoy!

Steps:

• Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.
• In a large bowl, whisk together flour, baking powder, and salt and set aside.
• In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.

Steps:

• Heat a medium skillet over medium heat for 1 minute. Add 2 tablespoons chopped pecans and brown sugar. Stir until sugar melts and coats the nuts; be careful that they do not burn; set aside. Purée sweet potatoes (with their syrup) and milk in a blender until smooth; set aside. Preheat a non-stick waffle iron. Mix waffle mix, sweet-potato mixture and egg yolks in a large bowl until well combined. Stir in the remaining, uncooked pecans; set aside. Beat egg whites in a clean bowl with a whisk until they hold a firm shape, and fold into the waffle batter; set aside for 5 minutes. Meanwhile, strain juice from peaches into a large skillet. Stir in honey and boil over high heat until lightly thickened, about 5 minutes, stirring often. Stir in peaches and reserved sugar-glazed pecans; keep warm. Lightly coat the interior of the preheated waffle iron with spray oil. Pour about 1/3 of batter onto the hot waffle iron and cook until puffed, brown and crisp, according to manufacturer's directions. Repeat with remaining batter. Serve immediately with peach topping. Servings: 12 Nutritional Information Per Serving: Calories 230; Total fat 5g; Saturated fat 0.5g; Cholesterol 35mg; Sodium 420mg; Carbohydrate 42g; Fiber 3g; Protein 5g; Vitamin A 60%DV*; Vitamin C 10%DV; Calcium 15%DV; Iron 10%DV *Daily Value

Steps:

• Heat a medium skillet over medium heat for 1 minute. Add 2 tablespoons chopped pecans and brown sugar. Stir until sugar melts and coats the nuts; be careful that they do not burn; set aside.
• Purée sweet potatoes (with their syrup) and milk in a blender until smooth; set aside.
• Preheat a non-stick waffle iron. Mix waffle mix, sweet-potato mixture and egg yolks in a large bowl until well combined. Stir in the remaining, uncooked pecans; set aside.
• Beat egg whites in a clean bowl with a whisk until they hold a firm shape, and fold into the waffle batter; set aside for 5 minutes.
• Meanwhile, strain juice from peaches into a large skillet. Stir in honey and boil over high heat until lightly thickened, about 5 minutes, stirring often. Stir in peaches and reserved sugar-glazed pecans; keep warm.
• Lightly coat the interior of the preheated waffle iron with spray oil. Pour about 1/3 of batter onto the hot waffle iron and cook until puffed, brown and crisp, according to manufacturer's directions. Repeat with remaining batter. Serve immediately with peach topping.
• Servings: 12.
• Nutritional Information Per Serving: Calories 230; Total fat 5g; Saturated fat 0.5g; Cholesterol 35mg; Sodium 420mg; Carbohydrate 42g; Fiber 3g; Protein 5g; Vitamin A 60%DV*; Vitamin C 10%DV; Calcium 15%DV; Iron 10%DV.
• *Daily Value.