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
• 1/2 cup / 125 ml butter Melt. Set aside and allow to cool.
• 2 cups / 500 ml sweet potatoes (cooked and 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
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