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Thanksgiving Leftover Sweet Potato Waffles

by Crystal Hatch

Ingredients

for 5 waffles

  • 2 cups
    whole wheat
  • 1 tablespoon
    baking powder
  • 1 tablespoon
    cinnamon
  • ½ teaspoon
    salt
  • 3 eggs
  • 1 cup
    milk
  • ¼ cup
    olive oil
  • ¼ cup
    maple syrup
  • 1 teaspoon
    vanilla extract
  • 1 ½ cups
    mashed sweet potato
  • 1 cup
    cranberry sauce
  • ¼ cup
    orange juice
  • ½ cup
    raw pecans
  • 3 tablespoons
    maple syrup
  • ¼ cup
    water
    Calories 507
    Fat 16g
    Carbs 79g
    Fiber 9g
    Sugar 28g
    Protein 14g

Estimated values based on one serving size.

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Preparation

  1. Make the waffles: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
  2. In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.
  3. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.
  4. Heat a waffle iron and grease with oil.
  5. 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.
  6. 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.
  7. 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.
  8. Serve the waffles warm with the pecan topping, cranberry syrup, and a few pieces of goat cheese, if desired.
  9. Enjoy!
 

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