Make the most of your leftover sweet potato mash with these gently spiced waffles topped off with a sweet-smoky-spicy maple syrup spiked with chipotle and butter-toasted pecans.
Author: Isabelle Boucher (Crumb)
Recipe type: Brunch
Serves: 4
Ingredients
Maple-Chipotle Syrup:
1 tbsp butter
½ cup chopped pecans
1 cup maple syrup
2 tsp TABASCO® Chipotle sauce
Sweet Potato Waffles:
1 cup sweet potato puree (or leftover sweet potato mash)
¾ cup milk
1 egg
¼ cup melted butter
2 tbsp brown sugar
1 tbsp TABASCO® Chipotle sauce
½ tsp vanilla extract
1 ¼ cups flour
2 tsp baking powder
1 tsp kosher salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
Instructions
Prepare the Syrup:
In a large skillet set over medium heat, heat the butter until melted and foamy. Stir in the pecans, and cook until fragrant and toasted, about 5 minutes, stirring regularly. Pour in the maple syrup and TABASCO sauce, and continue cooking for 2-3 minutes or until the syrup is heated through. Remove from heat and cover to keep warm while you prepare the waffles.
Prepare the Waffles:
In a large mixing bowl, mix together the sweet potato puree, milk, egg, butter, brown sugar, TABASCO® sauce, and vanilla extract until smooth and well combined.
In a separate bowl, combine the flour, baking powder, salt, cinnamon, ginger and nutmeg. Add to the wet ingredients, and mix thoroughly until the batter is smooth and lump-free. Let stand for 5 minutes.
Meanwhile, preheat your waffle iron. Once the iron is nice and hot, spoon on the batter and spread into an even layer. Cook until waffles are golden-brown and crisp on the outside, and cooked through inside. Repeat until all the batter is gone. (You’ll get anywhere from 6-12 waffles, depending on the size of your waffle iron.)
Transfer the finished waffles to a wire rack on a baking sheet, and keep warm in the oven between batches.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/sweet-potato-waffles-maple-chipotle-syrup/