Sweet Potato Pecan Waffles

Sweet Potato Pecan Waffles

30 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Esther Nelson
Recipe by  Esther Nelson

“These are special treat in our house! Try substituting pumpkin puree or canned yam puree for the sweet potatoes for tasty variations. Top with warmed pecan syrup or our favorite, vanilla yogurt.”

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Ingredients

Adjust Servings

Original recipe yields 6 waffles

Directions

  1. Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
  2. Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
  3. Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
  4. Cook in a hot waffle iron. Garnish with more chopped pecans.

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Reviews (30)

Rate This Recipe
Chelle
13

Chelle

This was a good basic recipe, however it did require some tweaking. I used 1 1/2 c of sweet potatoes and doubled almost everything else. I substituted whole wheat flour, olive oil instead of butter, 1/2 tsp pumpkin pie spice, 1/4 tsp nutmeg, 2 tbsp baking powder, 1/4 c brown sugar, and 1 tbsp of vanilla flavoring. I didn't add the pecans to the batter. I toasted them and added to warm syrup. I do think that separating the eggs makes enough of a difference in taste and texture to go through the trouble. I made them to have with fried chicken and everyone raved about how delicious they were. The waffled won't get extremely crisp in the waffle iron, but if you toss them in the oven for a couple of minutes they will crisp up just fine.

Laura Day
13

Laura Day

I loved these waffles! The flavors were not too sweet, and the nuts added a wonderful texture. Try it with whole wheat flour! I was able to substitute with no problems!

ZAKKIE
10

ZAKKIE

This recipe was excellent even though I had to revamp it to be low fat for my husband's diet. I used EggBeaters to replace the eggs, non-fat milk, canola oil rather than butter, and no nuts. I did use pumpkin (since I had lots on hand), fresh nutmeg and added a bit of cinnamon.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 338 cal
  • 17%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 44 g
  • 14%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 121 mg
  • 40%
  • Sodium
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

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Roasted Sweet Potatoes with Cinnamon Pecan Crunch

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