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Sweet Potato Waffles w/Cranberry Syrup




Source of Recipe


Internet


List of Ingredients




1 12 oz. Sweet potato
1 1/4 cups flour
1/4 corn meal
2 Tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, separated
1 1/4 cups milk
2 Tablespoons butter, melted

Cranberry Syrup*
1 cup cranberries
1 cup water
1/2 cup sugar
1/4 cup pure maple syrup

Hazelnut Butter*
1 stick unsalted butter, softened
1/4 cup hazelnuts, toasted and chopped
1 Tablespoon honey
1/4 teaspoon pumpkin pie spice



Recipe



To prepare the waffles: Prick sweet potato with a fork and microwave on high until soft. Cut in half and scoop onto a plate. Mash until smooth, measure 1 cup and let cool.* Combine flour, corn meal, sugar, baking powder and salt in a large bowl. Whisk egg yolks, milk, butter, and sweet potato until blended. Beat egg whites on medium -high speed until stiff but not dry. Add sweet potato mixture to dry ingredients; stir just until moistened; fold in the egg whites. Heat a waffle iron. Add 1/2 cup batter and cook according to manufacturer's directions. Serve hot with Cranberry Syrup and Hazelnut Butter.

To prepare Cranberry Syrup: In a medium saucepan, combine cranberries, water and sugar and bring to a boil; reduce heat to medium-high and boil 10 minutes. Puree in a food processor until smooth and strain through a sieve into a small bowl, then stir in the maple syrup.

To make Hazelnut Butter: Stir butter until fluffy then add the nuts, honey and spice.

Makes 8 servings: eight 6" waffles, 1 3/4 cups syrup and 3/4 cup butter.

*NOTE: To save time (and dishes) I cook and measure the sweet potato and prepare the Cranberry Syrup and Hazelnut Butter the night before. I just whip up the waffles in the morning and by using the waffle iron, the oven's free to cook the turkey.