Sweet potato, maple and pecan nut waffles.

Autumn is a special and magical time of year, the transition from light crisp summery food and weather to a comforting warmth of stews and chunky knits, I find totally irresistible as any winter/autumn baby would! There’s something so satisfying about hearing the crunch of leaves under your feet and feeling the crispness of the cold wind against your face. 
As you can tell I’m pretty excited for Autumn and the imminent(hopefully rainy) Winter to come! I might have mentioned before that, the Western Cape of South Africa is currently experiencing the worst drought yet, The City of Cape Town has implemented very strict water restrictions to curb the rather high water usage. Currently our dam levels are at a dismal 23% , I urge you to please use water sparingly if you live nearby, and to be smart about how you use water. At the moment my plants are getting watered by my recycled dish water, so I’m expecting a rather soapy tasting fennel, basil and mint 🙂 
This recipe is a take on a conventional waffle with a twist of course! Having finally purchased an electric waffle machine, the temptation was too much to not put it to immediate use. 
Sweet potato, maple and pecan waffles. 
Ingredients
-210g of cake flour 

-15ml baking powder

-15ml castor sugar 

-15ml maple syrup (plus a little extra for roasting the sweet potato) 

-300ml milk 

-2 eggs separated 

-50g melted butter 

-1 sweet potato cut into chunks 

-pinch of cinnamon 

-100g of pecan nuts roughly chopped 
Method

For the waffle mix, sift the dry ingredients into a bowl then add the sugar. 

Whisk the milk, the two egg yolks and melted butter together. Add to the dry ingredients, mixing until a smooth consistency is achieved. 

Beat the egg whites to a soft peak consistency and add folding it into the mixture. Let stand for 30 minutes. 
Whilst the waffle mix is resting, in a preheated oven at 180 degrees C, cut the sweet potato into chunks and place into a roasting dish and drizzle with maple syrup and a pinch of cinnamon. Place into the oven for 25 minutes until soft and caramelized. Once the waffle mix is done resting. Switch the waffle machine on, then add the cooled down sweet potato chunks( I mashed mine to be able to get them adequately into the waffle mix) add the maple syrup and chopped pecan nuts and gently fold into the batter. Using a ice cream scoop! spoon the batter into each side of the waffle machine, for 3-5 minutes until golden brown or according to the waffle machine instructions. Serve with pecan nuts and ice cream. 

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