Breakfast, the weekend after
Clearly, I have been cooking a lot of sweet potatoes lately. My love for the orange tubers has never been a secret on this site, but lately, it has gotten ridiculous. We tend to eat a lot of them anyway, but since Josie has started her first solid food in the last few weeks, it seems like there is always mashed sweet potato in the fridge.
Inspired by these pumpkin waffles and these whole wheat pumpkin pancakes, I made use of a leftover sweet potato in these whole wheat waffles last weekend. Coincidentally, it happened to be the day after I made the holiday cranberries, so that’s what went on top. With a side of sausage, it made a fabulous fall breakfast. So good, in fact, that I mixed up a batch of waffle batter to take with us on the road. If there happens to be leftover cranberry sauce, it will make a perfect post-Thanksgiving brunch, but if not, these are good with maple syrup too.
I hope your Thanksgiving is filled with the blessings of good food and folks you love. That’s how we’re planning to spend ours, and I can’t wait. I’ll be back after the holiday!
Whole Wheat Sweet Potato Waffles
1 - 1 1/2 cups cooked, mashed sweet potato
1 cup buttermilk
1/2 t. vanilla
4 T. butter, melted
1 cup whole wheat flour
3/4 cup all-purpose flour
1 T. baking powder
1/4 t. baking soda
1 T. orange zest
1/2 t. grated nutmeg
2 T. brown sugar
Mix the mashed sweet potato, buttermilk, eggs, vanilla, and melted butter together in a small bowl. Sift together the dry ingredients in a separate bowl. Dump the wet ingredients into the center of the dry ones all at once and fold until just incorporated. Cook according to your waffle iron instructions and serve immediately. Makes 8-10 standard-sized waffles.