Description
Delight in these fluffy and flavorful Sweet Potato Waffles, perfectly spiced with pumpkin pie spice and cinnamon. Made with mashed sweet potatoes and lightened by whipped egg whites, these waffles offer a tender texture and a hint of natural sweetness. Ideal for a cozy breakfast or brunch, they pair wonderfully with maple syrup, fresh berries, or even savory sides.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
Wet Ingredients
- 2 egg yolks
- 3 egg whites
- 1 cup mashed sweet potatoes (leftover or freshly made)
- 1/4 cup melted butter (or neutral-tasting oil)
- 1 tsp pure vanilla extract
- 1 cup milk (or milk alternative)
- 1/4 cup packed brown sugar (dark or light)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and ground cinnamon until evenly combined.
- Prepare Wet Ingredients: In a separate bowl, whisk the egg yolks, mashed sweet potatoes, melted butter, vanilla extract, and milk together until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined, being careful not to overmix to keep the batter tender.
- Beat Egg Whites: Use a hand mixer to beat the egg whites until soft peaks form. Then add the brown sugar and continue beating until stiff peaks develop, adding lightness to the waffles.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the batter with a spatula, preserving as much airiness as possible for a fluffy texture.
- Preheat Waffle Iron: Heat your waffle iron according to the manufacturer’s instructions and lightly spray it with cooking spray to prevent sticking.
- Cook Waffles: Scoop an appropriate amount of batter onto the preheated waffle iron and close the lid. Cook each waffle for about 5 minutes or until they are golden brown and crisp on the outside.
- Serve: Serve the waffles immediately with your favorite toppings such as maple syrup, fresh berries, or a side of savory eggs for a balanced meal.
Notes
- For extra crispiness, let cooked waffles cool on a wire rack instead of stacking them.
- Leftover sweet potatoes from a previous meal work perfectly in this recipe.
- Use a neutral oil instead of butter if you prefer a lighter taste or dairy-free option.
- Beating and folding in egg whites gently is key to light and airy waffles.
- If you don’t have a waffle iron, the batter can be adapted to make pancakes on a griddle with a slightly longer cooking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
