Sweet Potato Pecan Waffles

Sweet Potato Pecan Waffles

30

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 338 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
  2. Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
  3. Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
  4. Cook in a hot waffle iron. Garnish with more chopped pecans.

Reviews

30
  1. 36 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 b...

Most helpful critical review

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 ha...

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 b...

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...

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!

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 ha...

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...

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. ...

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 ...

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.