With warm spices like cinnamon, nutmeg, and cardamom, some color and incredible texture from the sweet potatoes, these taste just right. Topped with a few maple candied pecans and a tiny drizzle of pure maple syrup, these are the holiday breakfast (or breakfast for dinner) of your dreams. Recipe courtesy of Emily Dixon from One Lovely Life.
Servings
8 servings
Prep time
10 minutes
Cook time
n/a
Passive time
n/a
Ingredients
1 cup
mashed sweet potato
(I prefer baked sweet potatoes.)
1-1/4 cup
Non-Dairy Milk
(I use a combination of almond and coconut milks.)
In a large bowl, whisk together mashed sweet potato, milk, vinegar, oil/butter, syrup, eggs and vanilla. Whisk until very smooth. Sift in cinnamon, nutmeg, cardamom, baking powder, baking soda, and flour blend. Stir to combine and be sure there are no large lumps. Batter will be fairly thick.
Grease or spray waffle iron with nonstick spray. Scoop 1/3-1/2 cup of batter into the center of your waffle iron and cook according to manufacturer's directions. Repeat with remaining batter.
If you have the time, I really wouldn’t skip the maple candied pecans. They add such great texture and flavor!