Cheesy Sweet Potato Waffles W/ Sour Cream & Maple

vegetarian

Posted by Em @ the pig & quill

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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.

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You Will Need (13 things)

  • 2 large Egg Whites
  • ¾ cup Water
  • ½ cup Sour Cream (I used nonfat)
  • ¼ cup Light Brown Sugar
  • 3 tbsp Olive Oil
  • 1 tsp Dried Thyme
  • 1 tsp Sea Salt
  • 2 cup Multi-Grain Baking Mix
  • 1 cup (heaping!) Shredded Cheddar Cheese
  • Oil, Butter or Nonstick Spray
  • Sour Cream for serving
  • Maple Syrup (the real stuff!) for serving
  • 2 ½ small Baked Sweet Potato (see Note in Step 5)

Steps (5 steps, 25 minutes)

  1. 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.

  2. 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.

  3. 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.)

  4. 4

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

  5. 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.