"These are special treat in our house! Try substituting pumpkin puree or canned yam puree for the sweet potatoes for tasty variations. Top with warmed pecan syrup or our favorite, vanilla yogurt." — Esther Nelson
Watch video tips and tricks
canned sweet potato puree
1 1/2 cups
This was a good basic recipe, however it did require some tweaking. I used 1 1/2 c of sweet potatoes and doubled almost everything else. I substituted whole wheat flour, olive oil instead of butter, 1/2 tsp pumpkin pie spice, 1/4 tsp nutmeg, 2 tbsp baking powder, 1/4 c brown sugar, and 1 tbsp of vanilla flavoring. I didn't add the pecans to the batter. I toasted them and added to warm syrup. I do think that separating the eggs makes enough of a difference in taste and texture to go through the trouble. I made them to have with fried chicken and everyone raved about how delicious they were. The waffled won't get extremely crisp in the waffle iron, but if you toss them in the oven for a couple of minutes they will crisp up just fine.
This recipe is *almost* delicious. At the time of this writing, the ingredients call for 1 TB baking powder and 1 teaspoon nutmeg.
In our opinion this was too much of both. Would suggest halving the nutmeg and reducing the baking powder.
We also added brown sugar and lemon juice to try and soften the aftertaste of baking soda.
And we used whole wheat flower.
With these modifications, it was tasty!
I loved these waffles! The flavors were not too sweet, and the nuts added a wonderful texture. Try it with whole wheat flour! I was able to substitute with no problems!
This recipe was excellent even though I had to revamp it to be low fat for my husband's diet. I used EggBeaters to replace the eggs, non-fat milk, canola oil rather than butter, and no nuts. I did use pumpkin (since I had lots on hand), fresh nutmeg and added a bit of cinnamon.
I substituted half whole wheat flour and half ap flour, plus added sugar to taste since I used fresh sweet potatoes; also next time will add pumpkin pie spice instead of nutmeg. Good taste!
I love these waffles, as did my 20 month old son. My hubby is a fan of plain pancakes (no fruit or nuts), so he would probably rate them a little lower. I used whole wheat flour, 2 tsp of baking powder (instead of 1 tbsp), added a tablespoon of brown sugar in addition to the white sugar, and 1/2 a tsp each of nutmeg and cinnamon instead of 1 tsp nutmeg. I didn't quite get my egg whites into stiff peaks, but I'm not sure how that affects the end product. The waffles weren't crispy, but tasted delicious and were very filling.
Just made these and they were delicious. Used whole wheat flour and Cinnamon instead of nutmeg, but followed the directions to a T otherwise. They were a very soft and moist waffle, not crispy. Served with maple syrup and whipped cream, and it was reminiscent of pumpkin pie.
Any recipe that gets my picky 3 and 5 yr. olds to eat sweet potatoes gets a thumbs up from me! They loved it, and so did I. I had leftover sweet potatoes from Thanksgiving, and it was a great way to use it up. I did substitute half whole wheat and half cinnamon for the nutmeg, as others suggested. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Pecan Waffles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 129
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make fluffy sweet potatoes with a crunchy pecan topping.
See how to make not-too-sweet sweet potato casserole with a pistachio crust.
Topping burn on your sweet potato casserole? We’ve got just the fix.