FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Breakfast Recipes pg 3 >  Waffles, Nutty Sweet Potato Waffles

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes in all 50 States, Online and Worldwide

 

NUTTY SWEET POTATO WAFFLES

 

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Appropriate for luncheon or a light supper meal as well as breakfast.
Yields 8 large waffles
 

DIRECTIONS

    • 1/2 cup / 125 ml butter

Melt. Set aside and allow to cool.
 

    • 2 cups / 500 ml sweet potatoes (cooked & mashed)
    • 6 eggs (beaten)
    • 2 cups / 500 ml milk

Stir into cooled butter.
 

    • 1 cup / 250 ml whole wheat flour
    • 1 cup / 250 ml rolled oats (finely ground in blender)
    • 1 cup / 250 ml walnuts, pecans, or hazelnuts (finely ground)
    • 2 tablespoons baking powder
    • 2 teaspoons salt

Sift together into the sweet potato mixture. Mix until combined. Bake in a hot waffle iron.
 

Alice Keppley, Boyertown, Pennsylvania
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages