Anyone can go to Denny’s and order a waffle. Anyone can toss an eggo in the toaster. Anyone can whip up some Bisquick. These things are okay – you get exactly what you expect – some toasted gluten with syrup and maybe some coffee and bacon on the side. Not just anyone can take an arguably standard American recipe, flip it on it’s head, and make it craveable beyond the “I’m in the mood for brunch” hunger pangs. These savory sweet potato waffles have the underpinnings of a classic favorite, but has innovation that leads to new flavors and more satisfaction.
I must admit, for a majority of my life, I was completely content with popping out a box of Bisquick and making breakfast just “happen” –> that time has since passed. I can do better and my family (see: tastebuds) deserve better. I searched for enlightenment and folks, once you’ve made this recipe, you too will be a believer. We, as a family, love to place some simple chicken strips on these waffle’s to make a delicious “chicken and waffle” concept that will easily best your local restaurants.
I would argue that the biggest barrier to this recipe is in it’s namesake – sweet potatoes. Waffles are supposed to be easy, right? Yes and no. If this recipe seems too difficult or time consuming for you, please consider purchasing canned sweet potatoes/yams. I have not used them in this recipe but I would image that as long as they are properly strained, they can be replaced 1:1.
Overall, the key to nailing this recipe is one that I’ve learned time and time again – do not overmix the batter. The more you mix, the more opportunity gluten has to form. Trust me, I love gluten, but when it forms it makes whatever you are creating more dense/tough and that is not enjoyable. I would recommend making this batter as quickly as possible, while also minimizing stirring. If it’s a little bit lumpy, that’s okay – it will cook out on the waffle iron.
I hope this recipe encourages you to make more breakfast foods and to be a bit more daring when you make them! Please let me know your thoughts in the comment section below!
Triple Cheddar Sweet Potato Waffles with Savory Maple Syrup
- waffle iron
- 1 1/2 lbs sweet potatoes cubed, or canned.
- 2 cups flour
- 1/4 cup triple cheddar cheese you can substitue sharp cheddar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 egg whites room temperature
- 1 cup skim milk
- 1/4 cup dark brown sugar you can use lighter
- 1/4 cup butter melted
- 2 stems green onions sliced, for syrup
- 1/4 cup pure maple syrup
Preparing Sweet Potatoes
- If you choose to not use canned sweet potatoes, please peel and cube them.
- Place them in a steaming basket and allow them to steam for 20 minutes until cooked thoroughly. Then set aside.
Making the batter
- In a large bowl, combine flour, baking powder and salt.
- In another bowl, combine sweet potatoes, brown sugar, butter, milk and cheese. At the same time, beat the egg whites until they form stiff peaks (typically 4-6 minutes in a stand up mixer).
- Gradually fold egg whites into the batter. Once completely incorporated, you can start making waffles!
Making the Savory Syrup
- Place 1/4 cup (or more, depending on how many are eating) on the stove on low heat
- Chop and add 2 stems of green onions into the maple syrup and allow to cook for 4-6 minutes.