Apple Sweet Potato Waffles
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Yes, those waffles are heart-shaped. If you blew it on Valentines Day (which I've done), there is no better road to redemption than saying I love you with a heart-shaped sweet-potato waffle (which I've also done).
This recipe uses what I call sweet potatoes, and not their brightly colored cousin, the yam. "Real" yams are not readily available in the States, but the distinction between the moderately pale, more starchy sweet potato, and the bright orange, more fibrous version that I'll call the American yam is very obvious. American yams are also what you'll find pre-cooked and canned on the baking aisle at the grocery store. Because sweet potatoes do tend to be less fibrous than American yams, they blend better into a waffle batter. If you are in a rush and need to use use pre-cooked and canned American yams, they will do just fine.
For the apple, I like to use a semi-tart variety that stands out against the already slightly sweet waffle batter.
Ingredients:
Dry:
2 cups flour
2 t baking powder
1 t baking soda
¾ t salt
½ t cinnamon
Wet:
2 eggs, beaten
1 T vegetable oil
2 cups low-fat buttermilk
water (as needed)
Other
1 cup diced apple, diced
1 lb sweet potato, cubed (or 1 15oz can yams)
cooking spray
Instructions:
Prep time: 10 minutes
Cook time: 30 minutes
Makes 4-6 servings
Cut the sweet potato into inch and a half pieces. Place in a pot of water on the stove and bring to a boil. Cook until very soft, about twenty minutes. Remove skin and mash well.
Combine the dry ingredients in a large mixing bowl. Whisk to combine. Combine the wet ingredients in a separate bowl. Whisk to combine. Add the wet ingredients to the dry and stir well, then add the diced apple and mashed sweet potato, stirring well to combine. Slowly add water as needed to thin the batter.
Heat a waffle iron and lightly spray with cooking spray before cooking each waffle.
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