Sweet Potato Waffles – using Leftovers Deliciously!
With sweet potato, flax seed and whole wheat flour, these waffles are a healthy alternative to commercial toaster waffles. They're great for breakfast or brunch too.
In large bowl, whisk together sweet potato, milk, orange concentrate, oil and egg yolks. Set aside.
In medium bowl, beat egg whites until soft peaks form, gradually add sugar and continue to beat until stiff peaks form.
In separate bowl, mix together flour, cornstarch, baking powder, pie spice, orange zest and salt.
Add sweet potato mix to flour mix, stir until just combined.
Carefully fold in egg whites.
Ladle batter into waffle iron, close lid and cook for about 3-4 minutes or until golden.
To keep warm, lay waffles in single layer directly on racks in a warm oven (250°F) until ready to serve.
To freeze, lay cooked waffles in single layer on cooling rack, allow to cool for 15 minutes, place entire cooling rack in freezer to freeze waffles individually. After 1 hour, place waffles in freezer bag.
To reheat, place frozen waffles in toaster and toast, you may need to toast them twice to heat through.
Notes
Whipping the egg whites helps keep waffles light and crispy. If you prefer, skip this step and add whole eggs to wet mixture. Pie Spice Alternative - use 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves The cornstarch helps waffles have a crispy outside.