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.
- 1 large sweet potato, skinned and cubed
- 0.5 cup chopped pecans
- 1 stick (or 1/2 cup) butter, room temperature
- 1 tsp salt
- 0.25 tsp cinnamon
- 0.25 tsp nutmeg
- 2 cup flour
- 0.25 cup brown sugar
- 2 tsp baking powder
- 1 tsp vanilla extract
- 6 Tbsp butter, melted
- 1 (13.5) ounce can coconut milk
- 4 eggs
- 2 Tbsp honey
- 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).
- 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.
- In a blender or food processor combine all of the wet ingredients. Drop in cooked sweet potato cubes and blend until smooth.
- Throw in the dry ingredients and blend again until smooth.
- Pour batter into waffle iron and follow the specific instructions for your iron. My waffles took about 5 minutes.
- Top with butter, powdered sugar and maple syrup, Enjoy!
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