Sweet potato waffles and other wholesome ingredients topped with cinnamon butter, candied walnuts, and a drizzle of maple syrup! So delicious!
We’ve already established the fact that I love breakfast. The
thing about these sweet potato waffles with cinnamon honey butter and toasted pecans is that technically it could easily suffice for dinner too. I mean, besides the fact that I’d happily eat these for any meal of the day, and will nine times out of ten choose sweet to savory, I do in fact eat sweet potatoes for dinner often. My favorite way to them is very similar to this: with a pat of butter, a sprinkle of cinnamon, and a touch of maple syrup. It’s seriously yum..you should definitely try it sometime 🙂
…so, have I convinced you to start making waffles for dinner yet?!
I’m usually a pancake kind of girl, which is really only because I don’t like the fact that waffles can only be made one at a time. I’m not the most patient of people and even though I’m pretty used to eating cold food (food photographer probs,) waffles are one of those foods that are best eaten hot, especially if you prefer crispy to soggy.
The best way to keep them crispy is to store the finished waffles on a wire rack placed over a baking sheet in a 200 degree oven. The wire rack allows the air to circulate so the steam they give off doesn’t make them soggy. Resist the temptation to stack hot waffles as this will ensure lots of moisture, which equals limp and soggy waffles. *sad face* 🙁
That is, unless that’s the way you like them, then *happy face* 🙂 (I won’t judge.)
Hey, someone has to like the soggy waffles. Just like someone has to like the hard, crunchy corner piece of the brownies.
Yuck. I honestly can’t wrap my mind around that one. Like, you seriously prefer that to the ooey, gooey, fudgy center?!?! Oh well, that just makes more for me 😉 Go make you some of these waffles! They are pretty amazing, if I do say so myself! 🙂
- 2 cups gluten-free or regular all-purpose flour (homemade gf flour blend below)*
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- pinch of nutmeg
- 1.5 – 2 cups almond milk or other milk of choice (More may be needed. Start with less and add more, if necessary)
- ¾ cup sweet potato puree (from 1 baked sweet potato; can also use pumpkin puree.)
- ¼ cup olive oil or melted coconut oil, plus more for waffle iron
- 2–4 tablespoons maple syrup, to taste
- 2 tablespoons ground flaxseed
- 1 tablespoon apple cider vinegar
- Honey Cinnamon Butter (recipe below)
- Maple Candied Nuts (recipe below)
- 1 stick unsalted butter, softened (8 tablespoons. Dairy free can be used)
- 2-3 tablespoons honey or maple syrup (vegan option), to taste
- ½ - 1 teaspoon cinnamon, to taste
- pinch of salt (if using salted butter, omit)
- ½ cup raw walnuts or pecans (whole or chopped)
- 1–2 tablespoons maple syrup, enough to coat the nuts
- pinch of salt
- In a large bowl, combine dry ingredients: flour, starches, baking powder, salt, cinnamon and nutmeg. Set aside. In a medium bowl, mix together milk (start with lesser amount and add more as needed) sweet potato, oil, maple syrup, flaxseed meal, and vinegar until well combined. Pour wet mixture into the dry mixture and stir just until combined. Let sit while waffle iron heats up. The amount of milk needed will depend on the flour used. Use the lesser amount and add more as needed. The longer the batter sits the thicker it gets as well, so just mix in a splash more milk if it starts to get too thick.
- Use a pastry brush to liberally grease the top and bottom irons of your waffle iron. When it's hot, pour batter by the ⅓ – ½ cupfuls onto the greased iron. Cook until golden brown. The amount of waffles made will vary depending on your iron. Yields about 8 larger waffles or 10-12 smaller waffles, about 4-5 servings. Serve hot. Can freeze leftovers in a freezer safe baggie and toast or bake to reheat.
- To make the honey cinnamon butter: combine the butter, honey, cinnamon, and pinch of salt in a mixing bowl. Use the whisk attachment or hand held mixer and beat on medium speed until fluffy.
- To toast pecans, place a handful of pecans into a small, dry pan. Heat over medium-low heat, stirring constantly, for several minutes, or until nuts began to brown and become fragrant. Can burn easily, so keep a close eye on them.
- To make the candied nuts: Stir pecans and maple syrup together in a small saucepan over medium heat until syrup begins to thicken and coat the pecans, 2-4 minutes. Syrup will continue to firm when cool, so remove from the heat just as soon as it begins to coat the nuts.
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