Cheesy Sweet Potato Waffles w/ Sour Cream & Maple - for a holiday brunch or a quick and filling breakfast, lunch or supper any time of year.
- Cat Morley added Cheesy Sweet Potato Waffles W/ Sour Cream & Maple to Recipes to try 08 Feb 18:18
- Cat Morley commented on Cheesy Sweet Potato Waffles W/ Sour Cream & Maple 08 Feb 18:18
- Cat Morley favorited Cheesy Sweet Potato Waffles W/ Sour Cream & Maple 08 Feb 18:18
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- heather r. added Cheesy Sweet Potato Waffles W/ Sour Cream & Maple to Food Items to make 13 Oct 19:42
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- Em @ the pig & quill published her project Cheesy Sweet Potato Waffles W/ Sour Cream & Maple 20 May 03:53
You Will Need
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.
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.
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.)
Top generously with sour cream and maple syrup. Feeling fancy? Mix the two together!
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.