Sweet Potato Waffles With Nut Topping Recipes

Steps:

• Pierce a sweet potato with a fork and place in a microwave-safe bowl; heat in microwave until tender, 5 to 10 minutes. Cool and measure out 3/4 cup sweet potato, reserving the rest for another use.
• Preheat a waffle iron according to manufacturer's instructions.
• Combine flour, baking powder, cinnamon, and salt together in a large bowl.
• Mix sweet potato, eggs, melted butter, brown sugar, lime juice, vanilla extract, and grated lime zest together in a bowl. Pour sweet potato mixture into the flour mixture; stir until batter is smooth.
• Spoon batter into the waffle iron and cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

Steps:

• In a large bowl, combine the biscuit mix, brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir into dry ingredients just until combined., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small skillet, melt butter over medium heat. Add pecans and walnuts. Cook and stir for 2 minutes. Add the brown sugar, water, cinnamon, salt and nutmeg. Cook and stir until sugar is dissolved. Serve waffles with topping and syrup.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.

Steps:

• Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.
• In a large bowl, whisk together flour, baking powder, and salt and set aside.
• In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.

Steps:

• Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
• Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
• Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
• Cook in a hot waffle iron. Garnish with more chopped pecans.

Steps:

• Preheat your waffle iron, and sift together the dry ingredients.
• Combine the wet ingredients, the potatoes and the dry ingredients.
• *Don't over-mix the batter! Pour in enough batter to cover waffle iron. Take out when your waffle iron indicates by the light that your waffle is done! Enjoy!

Steps:

• Make the waffles: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
• In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.
• Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.
• Heat a waffle iron and grease with oil.
• Scoop enough batter to fill your waffle iron into the center. Close the iron and cook for 5-6 minutes, until the waffle is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter.
• Make the cranberry syrup: Add the cranberry sauce and orange juice to a blender and blend until smooth. The syrup should be thin enough to drizzle, but not liquidy. Add more orange juice as needed to reach the right consistency. Set aside.
• Make the pecan topping: In a small saucepan, combine the apple, pecans, maple syrup, and water. Cook over medium-high heat until the syrup starts to glaze the pecans and the apples soften, about 10 minutes.
• Serve the waffles warm with the pecan topping, cranberry syrup, and a few pieces of goat cheese, if desired.
• Enjoy!

Steps:

• CRUST: Coarsely grind the nuts in a food processor.
• Add the remaining dry ingredients and blend one or two pulses.
• Add the butter and blend in pulses until moist crumbs form.
• Press the mixture into the bottom and up about 1 1/2 inches of the sides of a 9-inch spring-form pan or pie plate.
• Refrigerate.
• FILLING: Heat the oven to 350 degrees F.
• Wash and dry the sweet potatoes, prick all over with a fork, put on a baking sheet and roast until tender, about an hour depending on their size.
• Cool, peel, and puree the flesh in a food processor until very smooth.
• Transfer to a bowl.
• Add the eggs and mix.
• In a small saucepan, heat the butter until it has melted and has turned brown (buerre noisette- brown butter).
• DO NOT BURN IT.
• Add the sugar, honey, and spices and mix, then let cook, stirring, for about a minute.
• Remove from the heat, add the cream and whisk.
• Let cool slightly, then add to the sweet potato puree.
• Blend until very, very smooth.
• Pour the filling into the crust.
• Bake until set; the center will move only slightly when shaken, about 40 minutes.
• If it looks like it is getting too brown, cover with foil.
• TOPPING: About 10 minutes before the pie is done, prepare the topping by stirring the butter, brown sugar and honey in a heavy saucepan over low heat until the sugar dissolves completely.
• Increase the heat and boil for 1 minute.
• Mix in the nuts, mixing to make sure they are completely coated with the sugar mixture.
• Pour the topping over the cooked pie, then continue baking for about 5 minutes.
• Transfer to a rack and cool completely.
• NOTE: When in doubt, make the pie wait for the topping, not the topping for the pie.
• If the topping isn't poured onto the pie while in a semi-liquid state, it will solidify and you won't get it to spread over top of the pie.
• NOTE 2: The topping is extremely brittle- be very careful when cutting this pie into slices.

Steps:

• Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that's okay). Fold in the pecans.
• Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.

Steps:

• For the crust: Coarsely grind all nuts in the food processor.
• Blend in graham cracker crumbs, sugar and pumpkin pie spice.
• Add butter and blend in using on/off turns until moist crumbs form.
• Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish.
• Set aside.
• For the filling: Preheat the oven to 350 degrees F.
• Bake sweet potatoes until tender, about 1 hour.
• Cool potatoes and peel.
• Puree in the food processor.
• Transfer to a bowl and whisk in eggs.
• Cook butter in a heavy medium skillet over medium heat until melted and brown.
• Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly.
• Whisk in cream.
• Add butter mixture to potato puree and blend until smooth.
• Pour the filling into the crust.
• Bake until center moves only slightly when the pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
• Meanwhile, prepare the topping: Stir the first 3 ingredients in a heavy medium saucepan over low heat until the sugar dissolves.
• Increase the heat and boil 1 minute.
• Mix in nuts, coating them completely.
• Spoon hot nut mixture over the pie.
• Continue baking until the topping bubbles, about 5 minutes.
• Transfer to a rack and cool completely.