Sweet Potato Waffles

This recipe came from The Canadian Woman's Cookbook, originally published sometime in the 1920's although my copy dates from the late 1930's. Their idea was that these were to be served as a vegetable/starch side dish, and you could, certainly; although I thought they were just fine for breakfast. They would be a good way to use up an extra sweet potato baked accidentally on purpose for dinner the night before. My sweet potato was a bit more than a cup when mashed, and I put it all in. In retrospect, I should have measured more carefully my waffle iron was dying. I enjoyed them though!

If you haven't got a waffle maker, I would think the batter would make good pancakes.

Edited 14/04/2020: I've replaced the photo with another, of waffles made on a waffle iron that works properly. The original photo was of the last batch of waffles I made before my old waffle iron died, which was the reason they looked (and were) so limp and floppy.

I also note that nowadays, I omit the sugar, don't bother to beat the egg white separately, and use whole spelt flour. The beaten egg whites probably do make them a bit lighter, but not enough for me to feel like that's a good use of my energy and equipment. 

4 large waffles (8 to 10 small)
45 minutes - 10 minutes prep time; not including time to bake the sweet potatoes

2 tablespoons unsalted butter
1 tablespoon sugar, optional
1 extra-large egg yolk
1 cup mashed cooked sweet potato
3/4 cup whole spelt flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 extra-large egg white, beaten stiff

Cream the butter and sugar, and beat in the egg yolk and the cooked mashed sweet potato.

Mix the baking powder and salt into the flour. Mix the flour alternately into the sweet potato mixture with the milk.

Beat the egg white until it is stiff, then fold it into the batter.

Cook the waffles in yer handy-dandy waffle maker, according to manufacturer's instructions. Generally, it should be heated up then brushed lightly with oil between each waffle. Check for doneness when the amount of steam coming out of the waffle iron lessens. Keep finished waffles warm in the oven. These freeze well and can be re-heated in a toaster, from frozen.




Last year at this time I made Rutabaga with Peas & Mushrooms and Oven Barbecued Onions.