Sweet Potato Pecan Waffles Recipe - Allrecipes.com
Sweet Potato Pecan Waffles Recipe
  • READY IN 40 mins

Sweet Potato Pecan Waffles

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 waffles Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
May 24, 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.

 
Most Helpful Critical Review
Dec 09, 2006

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!

 

35 Ratings

Apr 03, 2006

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!

 
Jul 13, 2003

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.

 
Apr 05, 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!

 
Dec 07, 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.

 
Jul 30, 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.

 
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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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 44 g
  • 14%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 753 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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