This recipe is a modification of the waffle recipe from thestayathomechief.com. Bruce bought a chicken dinner that came with two sides. He got the sweet potatoes side since he knows I love sweet potatoes. The sweet potatoes were candied yams and way to sweet for me. Since I hate to waste food, I used them to make waffles.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon mace (optional)
- 1/4 teaspoon nutmeg
- 1 3/4 cups coconut milk
- 2 tablespoons of lemon juice
- 1/2 cup cooked sweet potatoes or candied yams
- 2 large eggs
- 1/4 to 1/2 cup of vegetable oil (use more oil for crisper waffles)
- 1/2 cup of chopped pecans
Waffle iron, blender or stick blender, medium size bowl, whisk, knife, cutting board, fork, cooling rack
- Chop the pecans if you don’t have chopped pecans.
- Heat the waffle iron.
- Dump the flour, baking powder, salt, and spices in the medium size bowl. Whisk them together.
- In the blender or stick blender jar, add the sweet potatoes, lemon juice, and coconut milk. Run the blender until mixed.
- Add the oil and eggs to the blender and run it until mixed.
- Add the liquid from the blender to the flour mixture and whisk together.
- When the waffle iron is hot, pour the waffle batter into the waffle iron based on your waffle iron instructions. Sprinkle pecans over the batter and close up the waffle iron.
- Cook the waffles until they stop steaming. Remove from the hot waffle iron with a fork to avoid burning yourself.
- Place waffles on a rack.
- Repeat steps 7 to 9 until all the batter is gone.
- Serve with syrup. (Optional)
The pecans can be raw since the waffle iron will toast them.