The Weekender + Sweet Potato Waffles

Happy Sunday! I love Sunday mornings because I usually make a yummy breakfast. Today’s breakfast included two eggs (cooked using Ashley’s Poke & Spread method), toasted whole wheat flax bread with a little Brummel & Brown spread, and a super sweet, organic peach. (By the way, that whole wheat flax bread makes awesome toast. It’s so good with a little butter.)

These eggs were laid yesterday afternoon and I bought them about an hour after the egg (chicken loving, blanket crocheting) lady gathered them. Yes, they taste amazing and I can really taste a difference from the ones purchased at the store. The poke & spread method really allows the good flavor of the egg to shine.

Onto the latest edition of The Weekender! It’s short & sweet this week.

• Jessica created for a recipe for Frozen Hot Chocolate (the healthier way)
• What is America’s deadliest sweetener?
• Did you know Gmail allows for rich text signatures now? Finally.
• How is your food noise these days?

So, you know how I recently had amazing sweet potato pancakes and I also just got a Belgian waffle maker? Well, I looked at a bunch of recipes online and couldn’t find exactly what I wanted so I improvised. And it turned out pretty dang tasty. I think next time I might even double the spices and experiment with using all wheat flour or perhaps spelt in place of the all-purpose flour.

Sweet Potato Waffles

Makes about 2.5 large, round Belgian waffles

• 1/2 c whole wheat flour
• 1/2 c all-purpose flour
• 2 t baking powder
• 1 t cinnamon
• 1/4 t ground cloves
• 1/8 t ground ginger
• 1/8 t allspice
• 2 T chopped walnuts or pecans (optional)
• 1 egg, separated
• 3/4 c milk
• 1/2 c pureed sweet potato (1 medium sized potato)
• 1.5 T oil
• 1 t orange rind (optional)
• 1/2 T sugar

1. Wash sweet potato, poke a few holes in it and microwave until tender, 3-5 minutes. Let cool.
2. Combine flours, baking powder, spices, and nuts.
3. Scoop sweet potato out of skin and mash enough to measure 1/2 c.
4. Combine sweet potato with egg yolk, milk, oil, and orange rind.
5. Add wet ingredients to dry ingredients and mix until just combined. Don’t overmix.
6. Using an electric mixer, beat the egg white with the 1/2 T sugar until stiff peaks form. Fold into the batter.
7. Spread into your heated waffle maker and cook away!

Suggested toppings: butter, coconut butter, almond butter, pure maple syrup, extra nuts, extra cinnamon.

Approximate stats: 410 calories, 16 g fat, 2.8 g saturated fat, 80 mg cholesterol, 75 mg sodium, 56 g carbs, 3.8 g fiber, 12 g protein

 

Have you had the Frozen Hot Chocolate at Serendipity? It’s seriously amazing. And huge.

What recipe should I give you first, Blueberry Scones or Blueberry Lemon Crème Brulee?

Tagged as: Other bloggies, sweet potatoes, the weekender