These crowd-pleasing waffles are the perfect cozy treat on a cool fall morning.
Sweet Potato Buttermilk Waffles
Makes about 12
- 1¾ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- ⅛ teaspoon ground red pepper
- 1⅓ cups whole buttermilk
- ½ cup firmly packed light brown sugar
- ¼ cup canola oil
- 4 large egg yolks
- 2 cups coarsely mashed cooked peeled sweet potato
- 6 large egg whites
- Sweetened whipped cream, pumpkin pie spice, maple syrup, and toasted pecans, to serve
- Preheat oven to 200°. Place a wire rack on a baking sheet. Heat waffle iron according to manufacturer’s instructions.
- In a large bowl, whisk together flour, baking powder, pumpkin pie spice, salt, and red pepper.
- In a medium bowl, whisk together buttermilk, brown sugar, oil, and egg yolks. Make a well in center of flour mixture; add buttermilk mixture, stirring just until moistened. Stir in sweet potato.
- In a medium bowl, beat egg whites with a mixer at high speed until stiff peaks form. Stir one-fourth of egg whites into batter. Fold in remaining egg whites.
- For each waffle, spoon ½ cupfuls batter onto waffle iron, and cook according to manufacturer’s instructions. Transfer waffles to prepared rack, and keep warm in oven until ready to serve. Serve with whipped cream, pumpkin pie spice, maple syrup, and pecans, if desired.
Find more delicious recipes like this one in our newest issue of Taste of the South magazine.