ORIGINAL RECIPE: “Sweet Potato Waffles” from Alton Brown’s Good Eats archives at Food Network online*
TIMING: 20 minutes when starting with leftover sweet potatoes
TOOLS: A waffle maker (or waffle iron)
COOK TYPE: Waffle maker or stovetop waffle iron
HEALTH: Sweet, refined grain breakfasts–although super common in America–are not the healthiest option. However, adding egg protein and vitamin-rich sweet potatoes are a plus. With a turkey sausage and some fresh-squeezed orange juice, you’ll be better off than with cereal or something.
EXPERIENCE: I knew I was going to use leftover sweet potatoes from Thanksgiving for this recipe, since before Thanksgiving. Why? Because Alton Brown’s Instagram told me so. I thanked him for the idea, then looked up his recipe.
It turns out–as long-winded as some of his recipes can be–this one is pretty straight-forward and tastes very, very good.
NOTES: Our leftover sweet potatoes included some apples, cinnamon, maple syrup, and (small bit of) butter, among other things. (See recipe HERE.) If yours has nothing, you need to add 1/4 cup brown sugar.
If you are holding the waffles until you make all 4, then set them on a cooling rack. Otherwise, they will become soggy on the bottom as they steam cool.
- Preheat your waffle maker.
- In a mixing bow, whisk together 2 cups all purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Add 1 1/2 cups leftover mashed sweet potatoes, 1 tablespoon orange zest, 1/4 cup melted butter, and 1 cup milk. Set aside.
- Beat with a whisk 6 egg whites until stiff peaks form. A third at a time, fold gently into the batter.
- Scoop about 1 cup batter into your waffle maker. (It will vary, but the idea is to make 4 big waffles.) Close and cook until the waffle is browned and cooked through. Repeat for other waffles.
Serve warm, with salted butter and maple syrup, as well as bacon and orange juice.
*Recipe changed from the original.