Sweet Potato Waffles Delight (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon fresh baking soda
03 -
2 teaspoons fresh baking powder
04 -
1 teaspoon pumpkin pie spice
05 -
½ teaspoon ground cinnamon
→ Wet Ingredients
06 -
2 large egg yolks
07 -
2 large egg whites
08 -
2 cups mashed sweet potatoes
09 -
¼ cup melted butter or neutral-tasting oil
10 -
1 teaspoon pure vanilla extract
11 -
¾ cup milk of choice
12 -
¼ cup packed brown sugar
# Instructions:
01 -
Add all-purpose flour, baking soda, baking powder, pumpkin pie spice, and ground cinnamon to a large mixing bowl. Whisk together until thoroughly blended. Set aside.
02 -
Separate the egg yolks and egg whites into two separate medium mixing bowls. Set the bowl with egg whites aside.
03 -
Add mashed sweet potatoes, melted butter, vanilla extract, and milk to the bowl with the egg yolks. Whisk thoroughly until fully incorporated.
04 -
Combine the wet mixture with the prepared dry ingredients. Stir gently until fully combined, breaking up clumps as needed. Set aside.
05 -
Using a hand mixer, beat the egg whites until soft peaks form. Gradually add brown sugar while mixing until stiff peaks are achieved.
06 -
Gently fold the whipped egg whites into the waffle batter until just incorporated. Avoid overmixing.
07 -
Preheat the waffle iron. Lightly spray both sides with neutral-tasting cooking spray, ensuring all crevices are covered to prevent sticking.
08 -
Portion the batter into the waffle iron mold using a cookie scoop, ladle, or measuring cup. Close the waffle iron and cook for approximately 5 minutes, or until steaming stops and waffles are golden brown on both sides.
09 -
Carefully remove cooked waffles from the waffle iron and transfer them to a plate. Repeat with remaining batter. Serve warm with your choice of toppings.
# Notes:
01 -
Yield depends on waffle iron size and batter portions.
02 -
For gluten-free waffles, substitute all-purpose flour with gluten-free all-purpose flour.