Reviewed: Aug. 6, 2011

Delish! I just prepared these waffles and the family and I loved them. I happened upon the recipe when I realized I was out of Bisquick. I did alter the recipe slightly: Rather than using canned sweet potatoes (because I didn't have any in the pantry), I threw two fresh ones in the microwave and cooked them on the baked potatoe setting before I mashed them. Additionally, I replaced the nutmeg for 2 teaspoons of pumpkin pie (chinese 5)spice. What a pop of flavor!

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Reviewer:

parkntrish

Reviewed: Apr. 24, 2011

This is a nice change from our usual waffles. The nutmeg was a little too much for us but other than that we thought it was very good.

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2 users found this review helpful

Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Dec. 4, 2010

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.

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Reviewer:

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Denver, Colorado, USA

Reviewed: Jul. 29, 2010

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.

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Reviewer:

franybanany

Reviewed: May 22, 2010

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.

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Reviewer:

Chelle

Cooking Level: Intermediate

Home Town: Mansfield, Louisiana, USA

Living In: Shreveport, Louisiana, USA

Reviewed: Apr. 3, 2010

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!

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5 users found this review helpful

Reviewer:

jeannecooks

Reviewed: Nov. 28, 2009

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!

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5 users found this review helpful

Reviewer:

shanmat

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

Living In: Daphne, Alabama, USA

Reviewed: Oct. 4, 2009

These were good, but I do not think that I will be making them again. The batter is a bit more watery than your typical waffle batter, so be sure to cook them longer than usual.

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Reviewer:

Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

Reviewed: May 31, 2009

I had a potato to use up so baked it and followed recipe, except walnuts instead of pecans. tend to be on the softer side

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3 users found this review helpful

Reviewer:

ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

Reviewed: Feb. 1, 2009

This is a great way to use up a can of sweet potato puree without making a pie. I used all-purpose flour instead of cake flour, walnuts instead of pecans, a little bit less baking powder, salt, sugar, and nutmeg, and omitted the butter. The waffles did not come out crispy, but not soggy either. I will definitely make these again.

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4 users found this review helpful