Description
Earthy sweet potato meets crunchy pecans in this rich, warmly spiced waffle. Ideal for fall mornings or holiday brunches.
Ingredients
- 1 cup canned sweet potato puree 3 egg yolks
- 1 cup milk
- 1 1/2 cups cake flour
- 1 tablespoon baking powder 1 tablespoon white sugar
- 1 teaspoon salt
- 1 teaspoon ground nutmeg 1/4 cup chopped pecans
- 3 egg whites
- 3 tablespoons butter, melted
- 2 tablespoons pecans, chopped
Directions
- Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
- Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
- Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
- Cook in a hot waffle iron. Garnish with more chopped pecans.
