Sweet Potato Waffles with Pecan Honey Butter

| Lauren Lester
Serving size:4
Sweet Potato Waffles with Pecan Honey Butter

These waffles are light and fluffy and everything that a waffle should be. They also freeze well, just make sure to wrap them in plastic wrap and then put in a freezer bag to prevent freezer burn. Simply pop in the toaster or oven when ready to eat.

Ingredients

  • 1 large sweet potato, skinned and cubed
  • 4 eggs
  • 1 (13.5) ounce can coconut milk
  • 6 tbsp butter, melted
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/4 cup brown sugar
  • 2 cup flour
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 tsp salt
  • 1 stick (or 1/2 cup) butter, room temperature
  • 1/2 cup chopped pecans
  • 2 tbsp honey

Directions

  1. Preheat oven to 400. Bake sweet potato until easily pierced with a fork, about 20 minutes. (You can also use a microwave but we don't have one so the oven it was).
  2. While the potatoes are cooking make the pecan honey butter. Combine butter, pecans and honey until fully incorporated. Place in refrigerator until ready to use.
  3. In a blender or food processor combine all of the wet ingredients. Drop in cooked sweet potato cubes and blend until smooth.
  4. Throw in the dry ingredients and blend again until smooth.
  5. Pour batter into waffle iron and follow the specific instructions for your iron. My waffles took about 5 minutes.
  6. Top with butter, powdered sugar and maple syrup, Enjoy!

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