Sweet potato-pecan waffles
Makes 12 4-inch waffles
Use freshly baked and mashed or canned sweet potato.
| Canola cooking spray (for the iron) | |
| 1 1/2 | cups flour |
| 1/4 | cup sugar |
| 1 | tablespoon baking powder |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon salt |
| 1/2 | cup mashed sweet potatoes |
| 1 1/2 | cups whole milk |
| 4 | tablespoons butter, melted |
| 3 | eggs, separated |
| 1/3 | cup finely chopped pecans |
| Maple or sorghum syrup (for serving) |
2. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Whisk to blend them and make a well in the center.
3. In another smaller bowl, whisk the sweet potatoes to lighten them. Whisk in the milk, melted butter, and egg yolks. Pour the sweet potato mixture into the well in the flour. Whisk until just smooth.
4. In an electric mixer, beat the egg whites until they form stiff peaks. Stir 1/4 of the whites into the batter to lighten it. Then fold in the remaining whites with the pecans.
5. Spoon mixture into the waffle iron -- 1/4 cup of the batter will make a 4-inch waffle -- and cook about 3 to 4 minutes or until golden brown. Serve hot with syrup. Adapted from ``Back to the Table: The Reunion of Food and Family" 
