Sweet Potato Waffles
Lightly textured with a gorgeous color, these waffles are a flavorful way to start any day. Three whole grains and sweet potatoes add up to serious satisfaction. Sweet potatoes and spice aren’t just for fall—enjoy them year-round!
Makes6 standard waffles
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegan, Vegetarian
Taste and TextureSweet
Type of DishBread, Quickbreads
- 10 ounces (280 g) 1-inch (2.5 cm) peeled sweet potato cubes
- 1¾ cups (325 ml) refrigerated coconut milk, more if needed
- ¼ cup (60 ml) neutral-flavored oil
- ¼ cup (60 ml) pure maple syrup
- 240 g (2 cups) whole wheat pastry flour
- 60 g (½ cup) barley flour
- 60 g (½ cup) corn flour (see Notes)
- 16 g (1 tablespoon plus 1 teaspoon) baking powder
- 1 teaspoon fine sea salt
- 1½ teaspoons ground cinnamon
- 1½ teaspoon ground cloves
- Nonstick cooking spray
Fill a medium-size saucepan halfway with water and bring to a boil over high heat. Add the sweet potato and decrease the heat to a simmer. Simmer for 10 minutes or until fork-tender. Drain and let cool until the cubes can be handled. Put the potato, milk, oil, and maple syrup in a blender. Process until smooth.
Combine the flours. baking powder. salt. cinnamon. and cloves in a medium-size bowl. Stir together. Pour the potato mixture into the dry ingredients and stir to combine. The mixture will be thick but should be spreadable. If not, stir in an additional tablespoon or two (15 to 30 ml) of milk.
Preheat a waffle iron to high heat. Lightly coat with cooking spray. Spoon 2/3 cup (180 g) batter onto the waffle iron and cook according to the manufacturer’s instructions.
Looking for the ideal topper? Serve these with maple butter. To make maple butter. combine 1 tablespoon (15 ml) melted vegan butter with 1 teaspoon pure maple syrup and a pinch of ground cinnamon.
Cornmeal, corn flour, and cornstarch: Cornmeal comes in various grinds. We prefer to use fine in quick breads, but keep the coarse on hand for other uses. Coarse cornmeal brings a more toothsome crunch along with the sweet undercurrent cornmeal is known for, while corn flour introduces a cakelike texture to baked goods. This flour has no gluten and should be used with other flours for better structure.
Cornstarch is a thickening agent and binder made from ground corn. As with all ingredients, we strongly recommend you purchase the non-genetically modified kind.
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2013 Fair Winds Press