Sweetpotato Waffles
CREATED FOR THE NORTH CAROLINA SWEETPOTATO COMMISSION BY KELLY PFEIFFER
Course: Breakfast, breakfast for dinner, Main Course
Cuisine: American
Keyword: breakfast, RD approved
Servings: 4 waffles
Calories: 320kcal
- 1/2 a large sweetpotato
- 1 cup + 2 tbsp milk of choice
- 2 Tbsp maple syrup
- 2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 Tbsp avocado oil
- 2 eggs
Cook your sweetpotato on high in the microwave for 4 minutes (or alternatively, roast it in the oven for 45). Discard the outer peel. In a large measuring cup, combine the inside of the cooked sweetpotato, milk, and maple syrup. Use an immersion stick blender to puree. Set aside.
Combine the dry ingredients in a large bowl: flour, baking powder, spices. Use a whisk to combine. Then, add in the sweetpotato puree, avocado oil, and 2 eggs. Stir with a fork until combined.
Heat your waffle maker per owner instructions. Lightly spray cooking spray into iron and then add just enough batter to cover and cook.
Nutrition Facts
Sweetpotato Waffles
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 320kcal | Carbohydrates: 57g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 171mg | Potassium: 369mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4134IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 3mg | Net Carbohydrates: 49g