This is a really awesome waffle! We both loved it and husband thought it was good enough to be a dessert. I did make some mods: I cut the recipe to 4 servings, Used a fresh sweet potato, Used whole wheat pastry flour, Used yogurt instead of milk, Added some vanilla to the egg/yogurt mix, Before adding the egg whites I stirred in soy milk, 3 TBS. one at a time until it was the consistency I was looking for. I knew it was going to be thicker with the whole wheat pastry flour so I saved this step to near the end rather than trying to compensate for it at the beginning. This was a lot of time, work and used up a lot of dishes, LOL, but was really, really delicious! Definitely worth the effort. Thank you for a great treat!

Very tasty and a nice way to use up some roasted pumpkin I had left over. I used cinammon instead of nutmeg and 1/4 tsp of salt was more than enough. If you're not dousing them in syrup or using tinned s.p or pumpkin I'd add another tbsp of sugar to the mix.

These were great! I used half whole wheat flour, less nutmeg (maybe 1/4 tsp), and at least 1/2 tsp of cinnamon. I love the consistency (heavier and denser than regular waffles), and although they're not crisp when they first come off of the waffle iron, they crisp nicely when re-warmed later in the toaster oven.

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!

Quite good! I used a large fresh sweet potato, baked for 8 minutes in the microwave. They peel quite easily and you don't get the "canned" taste. Because canned sweet potatoes are in syrup, a bit more sugar might be appropriate, although I found the tablespoon to be enough for my family's tastes. I felt the recipe calls for a smidge too much baking powder; I'll reduce it by 1/2 tsp. the next time around. I'll also try halving the nutmeg and adding some cinnamon--but these are just changes based on my personal tastes.

I used canned pumpkin, added cinnamon, used whole wheat flour instead of cake flour, egg substitute (3/4c) and used a drizzle of olive oil instead of butter. It needed more sugar, so I added some brown sugar. The waffles weren't crisp (kind of soggy), but they had great flavor once I added the br. sugar.

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!

I really like this waffle recipe. The waffles taste like dessert and they are healthy, good combination.

great waffles and so good for you!!!

This is wonderful! I used regular flour instead of cake; fresh sweet potatoes that I boiled and mashed; and usually left out the pecans because I never would have them in the house. Topped with powder sugar!

The pancakes were great. I used pumkin and my family enjoyed them. Next time I'll add Cool Whip on top and see how my Grandchildren like them. Thanks for sharing.

these waffles were tasty as far as waffles go, but the sweet potato flavor really didn't come through. i couldn't find sweet potato puree, so just got yams and pureed them myself; maybe that was the problem. they were good, but not sure i'd go through the extra effort of working w/the SP since we couldn't really taste them anyway.

i used pumpkin and they were great

Excellent tasting waffles. My hubby and I stood at the double waffle iron with our forks poised in the air, awaiting the next batch to finish cooking.

These are okay, but my kids and hubby really aren't impressed. I will be the one to finish the frozen leftovers.

This recipe is great, and it was reasonably quick to make. The waffles came out fluffy and delicious. This is my favorite waffle recipe, thanks!

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.

These were pretty darn good. Next time I'll probably leave out the butter that it calls for at the end though. I didn't think it needed it.