Sweet Potato Waffles
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!
Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
Servings 10 waffles
- 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.
Serving: 1waffle | Calories: 228kcal | Carbohydrates: 29g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 147mg | Potassium: 289mg | Sugar: 6g | Vitamin A: 320IU | Calcium: 139mg | Iron: 1.5mg