Waffles are something I make that my kids just love! I really only started making them more recently- had to dust off the 2 waffle makers we were given for wedding presents a long time ago. Lately, I was inspired by Rachael Ray's recent tv shows on all the different ways to use your waffle maker and decided to branch out a little with my recipes. So this past weekend, I was thinking about what kind of waffle to make and decided it needed to be with items from the pantry that I needed to use up, as well as something deceptively healthy. For inspiration, I looked through my Christmas present from my husband and daughter, Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. I just love this book and have so many recipes I want to try this year. In the winter section, there is a recipe for Nutty Sweet Potato Waffles, which I adapted to make my recipe featured here. I love all the healthy ingredients and the flavor was really wonderful. Our entire family decided this was going to be a keeper.
These waffles are packed with goodness from the sweet potatoes (full of fiber and vitamin A), oatmeal, coconut milk and meat, as well as the ground nuts. These are a great way to feed your family something they will like, even if they do not usually like these ingredients alone, yet give them a nutrient-filled meal to power them for the day. For convenience sake and to use up some of my stockpile, I used a large can of yams in light syrup, which equaled about 2 1/4 cups. So I just added a little extra flour; this was probably not really necessary since it is such a thick batter.
I have also recently rediscovered and totally love the coconut flavor and found that this was a nice flavor combination with the sweet potato. However, you might try a number of other flavors or add-ins like dried cranberries, raisins, banana, etc. In addition, you might freely substitute other nuts instead of walnuts.
Makes approximately 8-10 large waffles
1/2 cup butter
2 cups sweet potatoes, cooked and mashed
6 eggs, beaten
2 cups milk ( I used coconut milk)
1 Tbsp coconut extract/flavoring
1 cup whole wheat flour (I used white whole wheat)
1 cup rolled oats, finely ground in blender
1 cup walnuts, pecans, almonds or hazelnuts (finely ground)
2 Tbsp baking powder
2 tsp salt (I used a little less since I was using a canned sweet potato)
2-3 tsp pumpkin pie spice
2-3 Tbsp brown sugar
shredded coconut for garnish
Melt butter and set aside and allow to cool. Stir sweet potatoes, eggs, milk and flavoring together. Then stir in the cooled butter.
Mix dry ingredients together and then add gradually into the wet ingredients. Mix until combined. Bake in a hot waffle iron. Serve warm with syrup of choice and garnish with coconut or other chopped fruit.