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Sweet Potato Waffles With Honey Cinnamon Butter

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  • Author: Joscelyn Abreu
  • Total Time: 20 mins
  • Yield: 8-10 depending on waffle maker 1x

Description

Wholesome sweet potato waffles topped with maple candied walnuts and honey cinnamon butter! Gluten and dairy free option included.

Ingredients

Scale
  • 2 cups gluten-free or regular all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 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)
  • 3/4 cup sweet potato puree (from 1 baked sweet potato; can also use pumpkin puree.)
  • 1/4 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)

Honey Cinnamon Butter:

  • 1 stick unsalted butter, softened (8 tablespoons. Dairy free can be used)
  • 2–3 tablespoons honey or maple syrup (vegan option), to taste
  • 1/2 – 1 teaspoon cinnamon, to taste
  • pinch of salt (if using salted butter, omit)

Maple Candied Nuts:

Instructions

  1. 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, so just mix in a splash more milk if it starts to get too thick to ladle and spread into the waffle iron.
  2. Use a pastry brush to liberally grease the top and bottom irons of your waffle iron. When it’s hot, pour batter by the 1/3 – 1/2 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.
  3. 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.
  4. 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.
  5. 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.
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Breakfast

Find it online: https://www.wifemamafoodie.com/sweet-potato-waffles-with-honey-cinnamon-butter/