Use your favorite leftover sweet potato casserole or candied sweet potatoes to make these Sweet Potato Waffles. A fall twist on a breakfast classic and a delicious way to use up holiday leftovers!
This is a sponsored conversation written by me on behalf of De’Longhi. The opinions and text are all mine.
We have been on a waffle kick in our house ever since I perfected this Fluffy Waffle Recipe. I can’t keep them stocked in my freezer because we are eating them so fast!
I was just getting ready to make another batch (and test out my new De’Longhi Livenza Compact All Day Grill) when I saw a container of leftover Sweet Potato Casserole with Pecan Topping hiding in my refrigerator.
With the upcoming fall holidays, these Sweet Potato Waffles are the perfect way to use up those leftovers! I added a cup of leftover sweet potato casserole and it was a match made in Heaven. The sweet potato is sweet and subtle but the real flavor comes from the bites of brown sugar pecans.
I love that the De’Longhi Livenza Compact All Day Grill makes thinner, square waffles. The De’Longhi Livenza Compact All Day Grill isn’t just a waffle maker though, it comes with three different plates (grill, waffle, sandwich) so you get three kitchen appliances in one. Sleek enough to sit out on your counter, compact enough to tuck inside of a cabinet or drawer. (It is also dishwasher safe!)
Available at Sur La Table (currently 20% off thru 11/3), this All Day Grill is a must have for fall cooking and prepping for the Thanksgiving holiday. You can easily grill things like broccoli, sweet potatoes, or peppers for the perfect addition to a delicious fall meal.
I was impressed how quickly it heated up. The green light on the top of the grill lets you know when it’s ready. (The green light will continue to turn on and off during cooking as it heats up as needed to maintain temperature.)
Top these Sweet Potato Waffles with more (reheated) sweet potato casserole or with a big pat of butter and drizzle of maple syrup. They’re the perfect day-after-Thanksgiving recipe to serve up for guests before heading out for shopping or long trips home!
These would also freeze beautifully. Freeze the waffles in a single layer until hard (so they don’t stick together), then slip them into an air-tight plastic bag and stash them for several weeks in the freezer.
Click here for the —> Sweet Potato Casserole Recipe
- 2 cups all-purpose flour
- 4 tbsp sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups milk
- 6 tbsp melted unsalted butter
- 1 tsp vanilla extract
- 1 cup cooked sweet potato casserole
- Preheat waffle iron. Gently brush with olive oil or butter.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Use the back of a spoon to create a "well" in the center.
- Whisk the two eggs into the milk until well combined.
- Pour the wet ingredients (butter, milk/egg mixture, vanilla) into the well of the dry ingredients and whisk until blended. (Note: the batter will be slightly lumpy, do not over-mix.)
- Add the cooked Sweet Potato Casserole.
- Scoop the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. (About 6 minutes.)
- Serve immediately or lay on a wire cooling rack until cool. Store leftovers in an airtight bag in the freezer.
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