Purple Sweet Potato Waffles🧇
Ingredients:📝
1 lb purple sweetpotatoes
1 Pinch plus 1 tsp kosher salt
1 cup honey
1 navel orange juiced and zested
1 cinnamon stick
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 cup packed brown sugar
1 tsp kosher salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
6 TBSP unsalted butter melted, plus more for serving
1 cup buttermilk
1/2 cup whole milk
2 large eggs
Olive oil cooking spray
½ cup walnut halves toasted
1 mandarin orange peeled and separated into wedges
Instructions:📍
Peel the sweetpotatoes and cut into large chunks. Place in a medium pot, season with a pinch of salt, and cover with water. Bring to a boil over medium-high heat and cook 10-12 minutes, until tender throughout when pierced with a fork. Remove from the heat, drain the water, and mash the potatoes. Set aside to cool to room temperature.
While the potatoes cool, make the honey syrup. In a small saucepan, combine the honey with ½ of the juice and zest of the orange, and add in a cinnamon stick. Warm over medium heat until just starting to bubble, then lower the heat and keep warm.
In a medium mixing bowl, sift together the flour, baking powder, and baking soda. Use a whisk to combine, then add in the brown sugar, 1 tsp salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, combine the melted butter, buttermilk, whole milk, and eggs. Whisk in the mashed sweetpotatoes. Add the dry ingredients, gently folding together until just combined with no clumps or streaks.
Heat a waffle iron to medium-high heat. Once ready, spray with cooking spray, and ladle in a scant half-cup (120 ml) of the batter. Close and cook 5-7 minutes, or until the waffle iron indicates that it’s done. Place each waffle on a wire rack to cool and continue cooking until all the batter has been used.
To serve, stack the waffles, melt a pat of butter over the top, and drizzle over the honey syrup. Top with the toasted walnuts, mandarin wedges, and the remaining orange zest, and enjoy!
Purple sweet potatoes not only add vibrant color but also bring numerous health benefits to your waffles. Rich in antioxidants like anthocyanins, purple sweet potatoes help reduce inflammation and improve heart health, making your breakfast both tasty and nutritious. Using fresh ingredients like navel orange juice and zest enhances the waffles with a bright citrus flavor that complements the natural sweetness of the potatoes and honey. Cinnamon and nutmeg add warm spice notes, creating a well-rounded flavor profile that awakens the senses. Honey syrup is an excellent natural sweetener alternative that adds moistness and a delicate aroma to your waffles, enhancing their appeal without overpowering the other ingredients. Toasted walnuts contribute a satisfying crunch and provide healthy fats, protein, and essential minerals like magnesium and vitamin E. Buttermilk in the batter ensures the waffles are tender and airy through its acid reacting with baking soda, producing carbon dioxide bubbles. This results in light, fluffy waffles with a rich texture. For those interested in variations, you can swap walnuts with pecans or almonds, or add a dollop of Greek yogurt or whipped cream for added creaminess. Incorporating other citrus fruits like blood orange or tangerine can also provide different zesty undertones. When cooking, preheating the waffle iron properly and lightly spraying it with olive oil cooking spray prevents sticking and ensures crispy edges. Cooking each waffle until golden brown guarantees a perfect balance of crispiness outside and softness inside. This recipe showcases how using whole-food ingredients and incorporating superfoods like purple sweet potatoes can transform traditional breakfast dishes into delightful and health-conscious meals. Whether serving for brunch, a weekend treat, or a special occasion, these purple sweet potato waffles are sure to impress with their striking color, appealing aroma, and complex flavors.