Sweet Potato Waffles
Read my review of this recipe.
Ingredients:
- 1/3 cup peeled and diced sweet potato or 1/4 cup canned pumpkin puree
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 cup plain soy milk
- 2 tablespoons olive oil
- 2 tablespoons molasses
- 1 egg white
Directions:
In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon, and ginger. In a large bowl, whisk together the soy milk, sweet potato puree, olive oil, and molasses. Add the flour mixture and stir just until combined.
In a clean bowl, using an electric mixer on high speed, beat the egg white until stiff peaks form. Gently whisk one-third of the egg white into the batter to lighten it. Using a rubber spatula, gently fold the remaining egg white into the batter, mixing until just incorporated.
Preheat a waffle iron. Spoon or ladle about 1/2 cup batter into the waffle iron, depending on the size of the iron. Spread evenly and cook according to the manufacturer’s instructions. Repeat with remaining batter. Waffle can be kept warm on a baking sheet in a preheated 225 degree oven.
Makes 6 waffles.
Nutrition:
Substitutions:
I used equal parts whole wheat and all purpose flour (1/2 cup of each) and substituted buttermilk for the soy milk.
These waffles are perfect with Blueberry Syrup.
Recipe courtesy of The New Mayo Clinic Cookbook: Eating Well for Better Health
