Sweet Potato Waffles with Apple Cacao Maple Topping

 

After Thanksgiving dinner, we always end up with lots of leftovers.  Baked or boiled sweet potatoes are one among such side dishes.  I always try to incorporate them in salads, pancakes or in waffles.  Sweet potatoes are one of my favorite side dishes, so I end up making some extra.

Here is the best way to turn the leftover sweet potatoes into flavorful waffles.  When paired with some Cacao Maple seasoned Apples as the topping gives these waffles a true autumn touch.  The sweet potato waffles are crispy outside and softer inside.  

Substitutes:

Wheat flour - substitute the wheat flour with all purpose flour.  Adjust the amount of milk accordingly when using all purpose flour.

Milk - you can use any non-dairy milk like oats milk, almond milk or coconut milk instead of regular milk.

Yields - 4 big waffles/ 16 tringle waffle pieces

Ingredients:

Dry ingredients

2 cups - wheat flour

2 tsp - baking powder

1/2 tsp - salt

1 tsp - Selefina Cacao Maple Melange 

Wet ingredients

3/4 cup - mashed sweet potatoes (refer notes)

2 - eggs

2 cups - milk

1 tsp - vanilla extract

1/4 cup - any neutral oil

2 tsp - sugar

Apple Cacao Maple Topping

3 - medium sized crisp apples peeled, cored and chopped

1/2 tsp - Selefina Cacao Maple Melange 

1 tbsp - brown sugar

1 tbsp - butter

2 tbsp - chopped pecans

Directions:

• Apple Cacao Maple Topping - Melt the butter in a pan.  Add chopped apples, cacao maple powder and brown sugar and cook till the apples are slightly soft for 2-3 minutes.  Turn off the flame and add the chopped pecans.
• Add all the wet ingredients followed by dry ingredients into the blender jar and blend well.  Alternately mix them in a bowl till everything is combined well.
• Heat a waffle iron and make waffles per manufacturer's instructions.
• Give an extra minute in the waffle maker to crisp up the waffles.
• Serve the waffles with warm apple cacao maple topping with some warm maple syrup and whipped cream.

Notes:

• Sweet potatoes - in this recipe boiled or baked potatoes or canned sweet potatoes can be used.  Wash a medium size potato and wipe it dry.  Cut it into 3 pieces, wrap in an aluminum foil and place on a baking sheet and bake at 400°F for 30-40 minutes till the sweet potato pieces are soft when tested with a skewer.  Let it cool.  Peel the skin and mash the sweet potatoes using a fork.
• These waffles will stay fresh in the fridge for 2-3 days.
• They can be arranged in freezer bags and can be stored in the freezer for up to a month.
• Reheat - these waffles can be reheated in a toaster or air fryer at 350°F for 5-8 minutes.