Sweet Potato Waffles with Whipped Orange Butter
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Sweet Potato Waffles with Whipped Orange Butter
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Pioneers in Missouri and Kansas used sweet potato plants to help break up the prairie soil in their gardens. This recipe uses the same tuber to break up the monotony of ho-hum pancakes. With a boost of color and vitamins A and C from sweet potatoes, these waffles are delicious any time of year. Topped with a dollop of fluffy orange butter, the waffles don’t really need syrup. But go ahead if you must. This batter also makes delicious pancakes.
Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.
Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine kosher or sea salt
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 1/4 cups milk
- 1/3 cup molasses
- 1/2 cooked or canned sweet potato or pumpkin puree
- 1 large egg
- WHIPPED ORANGE BUTTER:
- 1/2 cup unsalted butter, softened
- 1 teaspoon freshly grated orange zest
- 1 tablespoon granulated sugar
Directions
- In a medium bowl, combine the flour, baking powder, salt, brown sugar, cinnamon, and ginger. Add the milk, sorghum, pumpkin, and egg. Whisk until smooth.
- Bake in a waffle iron according to the manufacturer’s directions. Baking time will vary with the consistency of the batter and your preference for browning.
- For the butter, place the butter, orange zest, and sugar in the bowl of a stand mixer and whip until light and fluffy. Serve with the waffles. The butter will keep, covered, in the refrigerator for up to 1 week.
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First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am