Sweet Potato Pecan Waffles (Metric)
(You can substitute pumpkin puree or canned yam puree for the sweet potatoes for tasty variations. Top with warmed pecan syrup or our favorite, vanilla yogurt.) Servings: 6
Ingredients: 255 g canned sweet potato puree 3 egg yolks235 ml milk 215 g cake flour 15 g baking powder 10 g white sugar 5 g salt 3 g ground nutmeg 30 g chopped pecans 3 egg whites 45 g butter, melted 15 g pecans, chopped
Directions: 1. Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans. 2. Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well. 3. Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter. 4. Cook in a hot waffle iron. Garnish with more chopped pecans.
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Sweet Potato Pecan Waffles ( You can substitute pumpkin puree or canned yam puree for the sweet potatoes for tasty variations. Top with warmed pecan syrup or our favorite, vanilla yogurt.) Servings: 6
Ingredients: 1 cup canned sweet potato puree 3 egg yolks 1 cup milk 1 1/2 cups cake flour 1 tablespoon baking powder 1 tablespoon white sugar 1 teaspoon salt 1 teaspoon ground nutmeg 1/4 cup chopped pecans 3 egg whites 3 tablespoons butter, melted 2 tablespoons pecans, chopped
Directions: 1. Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans. 2. Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well. 3. Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.4. Cook in a hot waffle iron. Garnish with more chopped pecans.
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