Monday, March 03, 2014

sweet potato waffles

1 1/2 cups cooked and mashed sweet potatoes (one large or two smaller sweet potatoes)

1 cup milk
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites, at room temperature

Prick the sweet potatoes -- I used purple ones -- with a fork until there are holes all over. Put in a microwave on high for five minutes. Then do it for another five. Take the potatoes out of the microwave, wrap them in foil, and set them aside for about fifteen minutes, then mash them in a bowl and add the butter, sugar, and milk, mixing until well combined.

In another large bowl, whisk together flour, baking powder, and salt. 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.

Spray your waffle iron with cooking spray and then cook the batter according to the waffle maker’s instructions. We served these with Cackalacky pulled pork (which is to say I put a Boston Butt in the crock pot, covered it with Cackalacky sauce, and let it ride all night on low) and pimento cheese.

NOTE: Strain and save the drippings from the crock pot, let it cool and skim the fat off, add a can of Guinness and a handful or two of brown sugar, and let it reduce by about half and you’ll have
yourself a mean barbecue sauce.