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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 12 |
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These smell wonderful while cooking. The taste reminds me of sweet potato cookies. My family really enjoyed these waffles. When I made them I used Splenda in place of the sugar and walnuts in place of the pecans as that's what I had on hand. I also added 1 scoop of protein powder to my batter. The next time I make these I plan to bump up the Splenda to 2 or more tablespoons and the cardamom to 1 1/2 teaspoons. Also when I made these I got 14 square waffles made. Ingredients:
1 1/2 cups all-purpose flour |
1 tablespoon sugar |
1 1/2 teaspoons baking powder |
1 teaspoon ground cardamom |
1/2 teaspoon salt |
3 eggs, separated |
1 cup sour cream |
1 cup cold mashed sweet potatoes |
1/2 cup milk |
1/4 cup butter, melted |
3/4 cup chopped pecans |
maple syrup (optional) |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet poatoes, milk and butter; stir into dry ingredients just until moisted. Fold in pecans.
2. In a small bowl, beat eggs whites until stiff peaks form; fold into batter. Bake in preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.
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