(free recipe) Sweet Potato Waffles
November 23, 2012
Do you have some leftover roasted sweet potatoes from yesterday's big meal? Use them in these tasty waffles. And if you don't have leftover sweet potatoes, you can use canned pumpkin puree in its place.
You can even toss some mini-marshmallows on top of the waffles right before serving. It's a fun take on the classic sweet potato casserole, a dish that never finds its way onto my Thanksgiving table.
Sweet Potato Waffles
In some parts of the world, corn flour and cornstarch are interchangeable terms. Not so in this recipe. The cornflour called for is a very finely ground cornmeal. Be sure your bag is labeled gluten-free. Although corn is a gluten-free grain, some corn flours and corn meals are cross-contacted with wheat during processing, rendering them unsafe for someone requiring a gluten-free diet.
Sweet potato note: For the sweet potato puree, roast one large sweet potato in its skin in a 350°F oven. Allow to cool. Cut and remove flesh. Stir with a fork until smooth.
1 cup (4 1/2 ounces) gluten-free corn flour
1/2 cup (2 ounces) sorghum flour
1/2 cup (2 1/2 ounces) cornstarch
2 tablespoons dark brown sugar
1 tablespoon pumpkin pie spice
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 1/4 cups milk or dairy-free milk replacement
1 cup sweet potato puree (see note above)
2 large eggs
1/4 cup vegetable oil
maple syrup, butter, and marshmallows for serving, optional