Sweet Potato Waffles

Recipe printed from chiknpastry.com

Sweet Potato Waffles
barely adapted from Bon Appetit, October 2011; serves 8

ingredients

2 c peeled, 1/2" cubes red-skinned sweet potatoes
1 c whole milk
2 lg egg yolks
1/4 c (packed) light brown sugar
1/4 c (1/2 stick) unsalted butter, melted
1 t freshly grated peeled ginger
1 3/4 c all-purpose flour
1 T baking powder
1 1/4 t ground cinnamon
1/2 t salt
1/4 t ground cloves
1/8 t freshly grated nutmeg
6 lg egg whites, room temperature
Nonstick vegetable oil spray

serving
Pure maple syrup

special tools
waffle iron 

instructions

Place sweet potatoes in a steamer basket set in a large saucepan of simmering water. Steam potatoes until tender, about 17 minutes. Transfer to a medium bowl and mash well. Add milk, egg yolks, brown sugar, butter, and ginger; whisk to blend.

Preheat waffle iron. Whisk flour and next 5 ingredients in a large bowl. Add potato mixture and whisk to blend. Using an electric mixer, beat egg whites in another large bowl until peaks form. Add 1/3 of whites to potato mixture; fold just to blend. Add remaining whites in 2 batches, folding just to blend between additions.

Coat waffle iron with nonstick spray. Working in batches, add batter to waffle iron (amount needed and cooking time will vary depending on machine). Cook until waffles are lightly browned and set.

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