Recipe by LUv 2 BaKE
Sweet potato gives these waffles a nice golden peach color and wonderful flavour. They are crispy on the outside and soft in the inside. Sweet potatoes provide almost half the recommened daily allowance of Vitamin C and two to five times the recommened amount of Beta Carotene!
Top Review by Lisa Gay
I just got a new Belgium waffle maker and went in search of some recipes to try it out. I printed off five (out of over 900 posted here!). My husband said this one sounded the most interesting, so I tried it first. Yummmm! And they're a healthy version too. If you are used to using a boxed mix, this may seem like a lot of work. But it goes together pretty quick and is well worth the effort. Thanks so much for sharing. This one goes in my best loved file!
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 2 eggs, seperated
- 1 1⁄2 cups skim milk
- 1 cup pureed cooked sweet potato
- 3 tablespoons oil
- 2 teaspoons grated orange rind
- 1 tablespoon granulated sugar
Directions See How It's Made
- In large bowl, mix together flour, baking powder and spices.
- In seperate bowl, whisk together egg yolks, milk, sweet potato, oil and orange rind.
- Pour wet ingredients over dry ingredients, stir together until just moistened.
- In a bowl with electric mixer, beat egg whites until soft peaks form; add sugar, beat until stiff peaks form.
- Fold into batter; pour batter onto a heated nonstick lightly greased waffle iron.
- Cook until golden brown until waffle iron stops steaming, about 5 minutes.
- Yield 12 waffles.
- NOTE: These waffles freeze well; After freezing, just microwave them for about 30 seconds and pop them briefly into the toaster.