AuthorBLACK FOODIEYields2 ServingsCategoryNorth American
For the Sweet Potato edition of the BLACK FOODIE Battle, Kirbee whipped up a Sweet Potato Waffle that tastes just as amazing as it looks. Try her winning recipe for brunch this week!
Ingredients
Directions
Wash, peel, and boil the sweet potatos whole until soft and fully cooked.
While the sweet potatoes are boiling, heat up your waffle iron.
Sift all of your dry ingredients (except the cinnamon!) twice.
Once the sweet potatoes have boiled, add them into a standmixer with the 1/2 cup of sugar and mix until combined on medium speed.
Then add in your eggs (cracked separately), vegetable oil, and cinnamon while the mixer is going on medium speed.
Turn your standmixer to low and pour your dry ingredients into the bowl.
Once combined, add in the whipping cream and mix until no streaks remain.
Grease waffle iron and cook waffles to your preferred texture, being careful not to overfill the iron.
Top with cinnamon, powdered sugar and vanilla whipping cream.
Enjoy!
Ingredients
Directions
Wash, peel, and boil the sweet potatos whole until soft and fully cooked.
While the sweet potatoes are boiling, heat up your waffle iron.
Sift all of your dry ingredients (except the cinnamon!) twice.
Once the sweet potatoes have boiled, add them into a standmixer with the 1/2 cup of sugar and mix until combined on medium speed.
Then add in your eggs (cracked separately), vegetable oil, and cinnamon while the mixer is going on medium speed.
Turn your standmixer to low and pour your dry ingredients into the bowl.
Once combined, add in the whipping cream and mix until no streaks remain.
Grease waffle iron and cook waffles to your preferred texture, being careful not to overfill the iron.
Top with cinnamon, powdered sugar and vanilla whipping cream.
Enjoy!
