SWEET POTATO PECAN WAFFLES
These are special treat in our house! Try substituting pumpkin puree or canned yam puree for the sweet potatoes for tasty variations. Top with warmed pecan syrup or our favorite, vanilla yogurt.
Provided by Esther Nelson
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
- Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
- Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
- Cook in a hot waffle iron. Garnish with more chopped pecans.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 44 g, Cholesterol 120.9 mg, Fat 14.4 g, Fiber 2.1 g, Protein 9 g, SaturatedFat 5.6 g, Sodium 753.3 mg, Sugar 7 g
SWEET POTATO AND PECAN WAFFLES
Make a big batch of these bright orange waffles when you want to slow down and make a nice, hot breakfast-then freeze the leftovers to pop in the toaster on mornings that aren't so slow.
Provided by Cara Clark
Categories HarperCollins Breakfast Waffle Sweet Potato/Yam Pecan Oat Dairy Free
Yield 4 servings
Number Of Ingredients 15
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.
SWEET POTATO WAFFLES
Provided by Alton Brown
Categories dessert
Time 45m
Yield 4 (8-inch) waffles
Number Of Ingredients 11
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.
SWEET POTATO WAFFLES
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.
Nutrition Facts :
SWEET POTATO CASSEROLE WITH PECANS
You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.
Provided by Mienna
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
- Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
- Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
- Bake in preheated oven until pecan topping is hard, about 1 hour.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g
SWEET POTATO WAFFLES WITH NUT TOPPING
Ready in just minutes, these tender waffles have a wonderfully sweet and crunchy topping. What a mouthwatering way to get your family out of bed in the morning! -Christine Keating, Norwalk, California
Provided by Taste of Home
Time 25m
Yield 12 waffles.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 457 calories, Fat 28g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 598mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 3g fiber), Protein 9g protein.
SWEET POTATO PECAN WAFFLES WITH PRALINE PEACHES
Whip up this better batter for more nourishing waffles! With puréed, canned sweet potatoes in the batter, these delicious waffles are rich in flavor and loaded with the antioxidant beta carotene. Topped with a praline peach sauce, Sweet Potato Pecan Waffles with Praline Peaches can be enjoyed for breakfast, brunch or even dessert!
Provided by cannedfood
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 127.1, Fat 4.3, SaturatedFat 0.7, Cholesterol 36.1, Sodium 39.4, Carbohydrate 21.2, Fiber 2.4, Sugar 14.2, Protein 2.7
THANKSGIVING LEFTOVER SWEET POTATO WAFFLES RECIPE BY TASTY
Here's what you need: whole wheat, baking powder, cinnamon, salt, large eggs, milk, olive oil, maple syrup, vanilla extract, mashed sweet potato, oil, cranberry sauce, orange juice, maple syrup, pink lady apple, water, raw pecans, crumbled goat cheese
Provided by Crystal Hatch
Categories Breakfast
Yield 5 waffles
Number Of Ingredients 18
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!
Nutrition Facts : Calories 626 calories, Carbohydrate 92 grams, Fat 23 grams, Fiber 10 grams, Protein 16 grams, Sugar 39 grams
SWEET POTATO WAFFLES
These smell wonderful while cooking. The taste reminds me of sweet potato cookies. I found this recipe in Taste Of Home magazine. My family really enjoyed these waffles. When I made them I used Splenda in place of the sugar and walnuts in place of the pecans as that's what I had on hand. I also added 1 scoop of protein powder to my batter. The next time I make these I plan to bump up the Splenda to 2 or more tablespoons and the cardamom to 1 1/2 teaspoons. Also when I made these I got 14 square waffles made.
Provided by internetnut
Categories Breakfast
Time 25m
Yield 10 waffles, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet poatoes, milk and butter; stir into dry ingredients just until moisted. Fold in pecans.
- In a small bowl, beat eggs whites until stiff peaks form; fold into batter. Bake in preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.
Nutrition Facts : Calories 275.3, Fat 17.5, SaturatedFat 7.2, Cholesterol 87.5, Sodium 251.9, Carbohydrate 24.5, Fiber 2.2, Sugar 3.7, Protein 6.2
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