Cheesy Sweet Potato Waffles W/ Sour Cream & Maple

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• Step 1

  Preheat waffle iron to med-high heat. Remove peels from sweet potatoes and add to a large bowl. Mash with a fork until smooth(ish); then add egg whites, sour cream, water, brown sugar, olive oil, thyme and salt. Stir until well-combined. Stir in baking mix until incorporated. Let batter sit for about 5 minutes. Mixture will be somewhat thick.

• Step 2

  Grease waffle iron with oil, butter, or nonstick spray. Pour about 3/4 cup of batter on iron, quickly spreading mixture with a spatula, if necessary, leaving a 1″ border. Top waffle evenly with 1/4″ shredded cheese. Close iron and cook until your little waffle gadget beeps or about 4 minutes. Waffle should be a deep golden brown.

• Step 3

  Carefully open waffle iron and use a fork to gently pry the cheesy side of the waffle off the griddle. If your iron was greased, it’ll come off — it’ll just need some help. Repeat with remaining waffles, greasing griddle each time. (Place cooked waffles directly on the rack of a low oven, about 200F, to keep warm while you work.)

• Step 4

  Top generously with sour cream and maple syrup. Feeling fancy? Mix the two together!
  Enjoy.

• Step 5

  Note: To make the sweet potatoes, preheat oven to 400F. Toss or rub halved sweet potatoes generously with a glug of olive oil. Salt liberally. Place cut-side down on a baking sheet lined with parchment or silpat. Bake for 25-40 mins, depending on the potato size, until very tender and a fork is easily inserted. Allow potatoes to cool enough to handle, or refrigerate for up to 2 days.

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Cat Morley · London, GB · 1432 projects 8th February 2015

This sounds soooooo good!

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