Maple Pecan Sweet Potato Waffle with Maple Cream Sauce

A few days ago I posted that delicious Sweet Potato Bunt Cake with Maple Cream.  I had a little bit of mashed sweet potato left over. It wasn’t quite enough to bake another cake with. Although that would’ve been perfect.  However waffles came to mind plus, I hadn’t made waffles in a while. 

Sweet potatoes are naturally dense and sweet, plus they add a special fluffiness to the waffles. However, it’s not an overpowering flavor. It’s very subtle and a perfect complement to the maple.

These waffles are great on their own, but the Maple Cream Sauce brings them over the top.  I’m warning you now, that Maple Sauce is dangerous lol.  After making it you’ll definitely want to put it on everything, hence the reason for me making it for the Sweet Potato Bunt Cake, and again for these waffles. The only thing that would make these waffles even better is topping them with candied pecans. 

Maple Pecan Sweet Potato Waffle

Prep Time 10 mins
Cook Time 30 mins

Ingredients
  

Sweet Potato Waffle

  • 4 eggs separated
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 cup maple cream sauce
  • 1/2 cup buttermilk
  • 1 cup mashed sweet potato
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • 1 cup flour
  • 1/2 cup corn starch
  • 1/2 cup cake flour
  • 1 tsp salt
  • 2 tsp baking powder

Maple Cream Sauce

  • 1-1/2 cup heavy cream
  • 5 tbsp pure maple syrup
  • 5 tbsp light corn syrup
  • 1 tsp nutmeg
  • 1/2 tsp vanilla extract

Instructions
 

Sweet Potato Waffle

  • Preheat the waffle iron according to the manufacturer’s instructions.
    2. Combine flours, baking powder, corn starch, and salt in a medium bowl and set aside.
    3. In a second bowl, whisk egg yolks and sugar until the sugar is dissolved and the eggs have lightened to a pale yellow. 
    4. Add vanilla, milk, coconut milk, butter milk, maple cream sauce & mashed sweet potato to the egg mixture. 
    5. Combine the sweet potato mixture to the flour mixture and whisk until everything is blended but don’t over mix.
    6. Use an electric mixer to whisk egg whites in a third bowl until the egg whites form stiff peaks. 
    7. Fold the egg whites into the waffle batter using a rubber spatula.  Do not over mix. 
    8. Spray the waffle iron with non-stick cooking spray and pour about a ladle full of batter into the waffle iron.  Close and cook the waffle per manufacturer’s instructions until golden brown.

Maple Cream Sauce

  • Combine heavy cream, maple syrup and corn syrup in a sauce pan. 
    2. Cook over medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick. 
    3. The sauce will bubble as it cooks. 
    4. When sauce has thickened, add vanilla extract, nutmeg and cinnamon.  Sauce will thicken more as it cools.

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