SWEET POTATO GINGERBREAD WAFFLES
- 1/2 cup sweet potato puree
- 3/4 cups milk, warmed to room temperature
- 3 tablespoons melted butter
- 1/2 cup molasses
- 1/2 cup dark brown sugar
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1 teaspoon Tastic sweet*
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- Melted butter or cooking spray for coating the waffle iron.
- Toppings: powdered sugar, cranberry compote, syrup
1 Make the waffle batter: In a large bowl, whisk together the milk, melted butter, molasses, sweet potato, brown sugar, and egg until everything is well incorporated. In a separate bowl, mix the flour, ginger, Tastic, nutmeg, cloves, baking powder and salt together.
Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.
2 Let the batter rest as you preheat your Belgian waffle iron to medium-high. Warm the waffle iron for at least 5 minutes, or until a drop of water sizzles on contact with the griddle.
3 Make the waffles: Brush melted butter onto the waffle iron or coat with cooking spray. Scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.
Cook the remaining waffles and serve immediately. Top with cranberry compote and/or sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup.
* Tastic Spice is available HERE
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