Sweet potatoes are something that I get on a regular basis on in our CSA box. So, I’m always trying to figure out ways to use them. Waffles are a something we regularly make for breakfast on the weekend. So I wondered if it would be possible to make sweet potato waffles. After looking around at a bunch of recipes, I finally settled on making one from All Recipes. One of the reasons I chose to make this recipe was it didn’t require lots of egg whites. Many recipes for waffles require using egg whites. Whipping egg whites up doesn’t intimidate me nor does separating eggs. However, when you use fresh eggs and separate them, you often are left with LOTS of egg yolks to use. This means making something like a custard or pudding. I wasn’t really in the mood to try to deal with using up egg yolks so I wanted to find a recipe that used mostly whole eggs.
The recipe used several different spices and I changed them up a bit because I don’t like nutmeg and can only take so many cloves. So I removed the nutmeg and doubled the ginger. Also as a got the batter together it seemed WAY too thick so I increased the amount of milk, butter and egg to slacken it up. Doing this made it easier to pour the batter into the waffle iron to cook. I’m not sure what my proportions ended up being. So I’m not sure I could replicate it. Which likely means I’ll be looking for a different recipe to use next time. Additionally my cooked sweet potato needed to be pureed more. Next time I’ll likely measure it into the blender and puree with the milk from the recipe.
Even though the recipe seemed off, I was able to make it work and the final product tasted super delicious. I’d definitely like to make them again.