Next time you bake up sweet potatoes for dinner, toss a few extra in the oven so you can make chewy Sweet Potato Cornmeal Waffles with Bourbon Cream and Pecan Butter for a decadent breakfast the following morning.
sweet potato (generously packed), scooped out from 2 medium sized baked sweet potatoes
unbleached all-purpose flour
unsalted butter, melted and cooled
In a large bowl mash the sweet potatoes with a potato masher or with the back of a fork.
Add the flour, cornmeal, brown sugar, baking powder and salt.
In a small bowl, whisk together the milk, eggs and melted butter. Pour the liquid ingredients in the dry and stir well until combined to form the batter.
Prepare your waffle iron according to its instructions and spray with non-stick spray or grease with melted butter. Cook the waffles according to the proper method of your machine.