Waffles are a breakfast classic, and this seasonal spin is more nutritious because it’s made with white whole wheat flour and mashed sweet potatoes. Sweet potatoes are an excellent source of vitamin A — important for vision, immunity, growth and development, and organ function.
Homemade mashed sweet potatoes are best. If you’re using canned sweet potato puree, decrease the milk to 3/4 cup.
- 1 1/2 cups white whole wheat flour
- 1/4 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 6 tablespoons unsalted butter, melted
- 1 cup mashed sweet potatoes (no warmer than room temperature)
- 1 cup whole milk
- 2/3 cup plain, full-fat yogurt
- 2 large eggs
- Cooking spray
- 1/4 cup pecans, chopped
- Maple syrup, to serve
- Measuring cups and spoons
- 2 large mixing bowls
- Microwave-safe bowl
- Waffle maker (Belgian or regular)
1. Prepare the batter.
First, heat waffle iron to medium.
In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, and pumpkin pie spice.
In a microwave-safe bowl, melt butter by microwaving it in 30-second intervals, stirring between each interval, until it’s totally liquid.
In another large mixing bowl, whisk together butter, mashed sweet potatoes, milk, and yogurt. Beat eggs in a small bowl, then whisk them into the wet ingredients. Add wet ingredients to dry ingredients and gently mix everything together with a spatula until combined — some lumps are okay!
2. Make the waffles.
Coat waffle maker with nonstick cooking spray. When waffle maker is hot, pour in the manufacturer-recommended amount of batter (usually 1/2 a cup for a 7-inch regular waffle maker and one cup for a 7-inch Belgian waffle maker). Close, cook, and repeat until the batter is gone.
Top waffles with chopped pecans and a drizzle of maple syrup.
- Measure ingredients
- Stir batter
- Pour batter into waffle maker