Cheesy Sweet Potato Waffles W/ Sour Cream & Maple

vegetarian

https://www.cutoutandkeep.net/projects/cheesy-sweet-potato-waffles-w-sour-cream-maple • Posted by Em @ the pig & quill

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.

You will need

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)

Project Budget

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Description

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.

Instructions

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

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.