Last year for my birthday, I convinced my husband to buy me a waffle iron.
“But you never make waffles!” He would say.
“I know! That is because I don’t have a waffle iron!”
“But how often would you make waffles?”
“ALL THE TIME!”
I was really just saying whatever I could to get the darn thing, but now that I have it, I find that I really do make waffles all the time (and not just because waffles just-so-happen to be my toddler’s all time favorite breakfast food.)
The very first thing I made in my waffle iron was the whole grain waffle mix from Trader Joe’s. And, I thought it was awful. Very cardboard-y, pretty disappointing. I could do better (I thought to myself).
And so at that point, I set out to perfect a waffle recipe that did NOT use Bisquick (which is loaded with trans fat, one of the only exceptions to my “all foods fit” theory). My grandma and mom use Bisquick, so I couldn’t go to them for an amazing recipe that had been passed down from generation to generation. I was on my own for this one.
I tried whole wheat flour, I tried oats, I tried flax, I tried apple sauce, I tried using oil instead of butter…I think I went through every variation possible. Then I ended with this general combination, that included sweet potato in place of the fat (many recipes use a few tablespoons of oil or melted butter), and white wheat flour instead of dense whole wheat flour. I also added ground flax seed for a little healthy fat (since I had completely removed it with the sweet potato addition) and stuck with my 1% milk that I have in the fridge. I think coconut milk or almond milk would also taste great in this waffle, but, alas, I just don’t regularly stock it at my house (we are dairy drinkers around here). In fact, sometimes I will even add shredded coconut to the waffle, for a little but of a chunkier texture, and it is great!
There are two things that I really LOVE about this waffle recipe:
- You really don’t need to use any toppings. My daughter eats this waffle plain, and I do too sometimes. If you do feel like putting topings on, you really don’t need much. I sometimes like to fancy mine up with a tiny amount of agave maple syrup, diced berries and whipped cream. That just feels so decadent (but really isn’t that decadent, since it is a fairly healthy waffle).
- Even if I make waffles for the whole family, there is always enough left over to make freezer waffles. I just use 1/4 cup (or a heaping Tbsp) of batter as opposed to a full 1/2 cup. The waffles come out in a square shape, just the right size for the toaster.
I also love that my daughter loves these, and I can feel good about serving them to her because they are full of vegetables, healthy fats, whole grains, and not too much sugar.
Sweet Potato Waffles
- 1 cup 100% White Wheat Flour
- 1 tablespoon Sugar
- 1/2 teaspoon Salt
- 1 tablespoon ground Flax seeds
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp ground cinnamon
- 1 large Egg
- 1 cup 1% Milk
- 1 teaspoon Tahitian Vanilla extract
- 1 Small Sweet potato
- Preheat waffle iron. Cook sweet potato in a microwave by rinsing, poking with a fork, wrapping in a paper towel, and cooking for 5-7 minutes, until sweet potato is soft.
- Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl, and slowly add the cooked sweet potato (removing outer skin), mashing the sweet potato as you go. If you want less chunks of sweet potato, you could also mix the wet ingredients in a blender or mixer. Combine the wet and dry ingredients and mix until just incorporated.
- Pour 1/2 cup of batter into preheated waffle iron and cook until ready.
- Top with fresh berries and cream or agave maple syrup.
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