Prep 20 mins
Cook 5 mins
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.
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon salt
- 3 eggs, separated
- 1 cup sour cream
- 1 cup cold mashed sweet potatoes
- 1⁄2 cup milk
- 1⁄4 cup butter, melted
- 3⁄4 cup chopped pecans
- maple syrup (optional)
- 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.
We loved the consistency of the waffle but found the flavor a little bland. Don't know if it was the recipe or if my sweet potato wasn't flavorful enough. We will definitely try this recipe again. In my house this recipe does not serve 10. I made 5 Belgium waffles, I ate 3/4's of a waffle and my husband & son nearly polished off the rest.
What great recipe! I was going to post it - exact same but from the Columbus County Farmer's Market! It is delicious! Delish! (Of course the Farmer's claim it only serves 5 - 2 waffles apiece LOL!)