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Breakfast Recipes pg 3 >  Waffles, Nutty Sweet Potato Waffles



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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 & 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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