Sweet Potato Waffles
The ratio of sweet potato to waffle batter in this recipe is perfect—the sweet potato flavor is just enough to be noticeable without overwhelming the waffle. We incorporate cinnamon and nutmeg into the batter to accompany the syrupy flavor of the roasted sweet potato. The dominant liquid ingredient in this recipe is buttermilk, which both lends a tender texture to the waffle and reacts with baking soda to give the waffles a good rise in the waffle iron. We also melt butter and stir it into the waffle batter to give a spongy soft consistency and a subtle richness in taste. A moderate amount of sugar lightly sweetens the waffles, making them best when served with some butter and a sweet topping like maple syrup or apple butter. Waffle batter like this is easy and convenient to make, because it can be prepared a day in advance. This gives you the freedom to roll out of bed, plug in the waffle iron, and pour out the batter without having to fuss with measuring cups and bowls early in the morning. In addition to the rich taste the sweet potato gives to these waffles, you can also feel good about the additional nutrients the sweet potato sneaks into your breakfast.
To make the mashed sweet potato, wrap sweet potatoes in aluminum foil and roast in a 425°F oven for 1 1/2 hours. Turn off the oven and allow the sweet potatoes to cool in the oven for 2 hours. This allows more of the starches in the sweet potato to transform into complex sugars, making the sweet potato flesh both sweeter and softer. Peel and mash the sweet potatoes.