Got Holiday Leftovers? See Our Sweet Potato Waffles Recipe
Step 1: Start the batter. First, mix together the dry ingredients in a large bowl: the flour, sugar, baking powder, cardamom and salt. Use a separate bowl to whisk up the egg yolks (just the yolks!), sour cream, mashed sweet potatoes, milk and melted butter. Pour the wet mixture into the bowl with the dry mixture.
Leftover Sweet Potato Casserole Waffles (Don't Waste Those Leftovers)
Microwave on high in 30-second increments, stirring between each, until the butter is melted, about 1 1/2 minutes total. (Alternatively, melt on the stovetop and transfer to a large bowl.) Add 1 cup mashed sweet potatoes, 1 cup buttermilk, 1/2 cup whole or 2% milk, and 2 large eggs. Whisk until mostly smooth and combined.
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Pumpkin puree can be canned or homemade, or leftover mashed sweet potato or butternut squash puree. Extra canned pumpkin can be frozen. To freeze extras, lay hot waffles on a sheet pan and let sit in the freezer for an hour, then cut into halves or quarters and transfer to a freezer bag or airtight container.
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Gather the ingredients. Whisk oat flour, baking powder, and salt together in a medium bowl. In another bowl, beat the sweet potatoes, milk, eggs, melted butter, and vanilla extract. Pour the milk mixture over the oat flour mixture and stir with a fork until just combined. Let sit for five minutes.
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Preheat your waffle iron to medium high heat. In a mixing bowl combine all ingredients except the egg whites. If you're using whole eggs, separate the egg whites from the yolk and mix the yolks in with the other ingredients. In a separate bowl, whip the egg whites until they form soft peaks. Fold the egg whites into the rest of the ingredients.
Leftover Sweet Potato Casserole Waffles (Don't Waste Those Leftovers
Cheddar Mashed Potato and Ham Bake. The Spruce / Diana Rattray. Bake up a great-tasting family casserole with leftover mashed sweet potatoes, diced ham, and cheddar cheese. Canned cream of celery soup adds fresh flavor and extra creaminess to this easy weeknight supper. 12 of 14.
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Set waffle iron to preheat. Place the cooked sweet potatoes, oats, flour, milk, eggs, baking powder, cinnamon, salt and orange zest into a blender. Blend until well combined and there are no chunks of sweet potatoes left. Spray waffle iron with cooking spray. Pour ⅓ cup batter into preheated waffle iron.
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To begin, combine all the dry ingredients in a large bowl and mix well. In a small bowl, mix all wet ingredients, except for the sweet potato mash. Add the wet ingredients to the dry ingredient bowl and mix till all lumps have been removed. Add sweet potato to waffle mix and gently fold in till it is all combined-- don't whip or over whisk.
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Preheat waffle iron. In large bowl, whisk together sweet potato, milk, orange concentrate, oil and egg yolks. Set aside. In medium bowl, beat egg whites until soft peaks form, gradually add sugar and continue to beat until stiff peaks form. In separate bowl, mix together flour, cornstarch, baking powder, pie spice, orange zest and salt.
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How to Make Sweet Potato Waffles. Make the batter. Whisk together the wet ingredients. Add the dry ingredients. Let the batter rest for 10 to 30 minutes. Preheat the waffle iron. Cook pancakes. Grease waffle iron with nonstick spray. Pour about 1/3 cup into the iron, close it and cook for 2 to 3 minutes.
FileSweet potato flaky pastry.jpg Wikipedia
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.
When they taste this recipe, no one will think twice about having
This sweet potato waffles recipe is, hands-down, my new favorite breakfast. I never liked sweet potatoes before I started eating clean, and even after 3 years of eating this way, I was still kinda on the fence.. Leftover Sweet Potato Waffles. If you have leftovers, place them in a food-safe container with an air-tight lid and store in the.
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Fry the eggs: In a skillet over low heat, melt the butter. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan. Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.
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2. Sweet Potato Croquettes. Croquettes are similar to cakes, but rounder and denser. This sweet potato version is a filling, crave-worthy appetizer, especially when served with a creamy dipping sauce. 3. Holiday Leftover Sweet Potato Cake. Holiday cooking doesn't have to mean spending a fortune on the feast.
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Store leftover sweet potato waffles wrapped or covered in the fridge for up to two days. Reheat in the waffle iron, a 350℉ oven, or toaster until hot and crispy. Alternatively, freeze the waffles in a zip-top bag for up two months. Reheat directly from frozen in one of the methods listed above.
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In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter. Heat a waffle iron and grease with oil. Scoop enough batter to fill your waffle iron into.