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sweet potato waffles with cranberry syrup recipe

Written on Tuesday, August 9, 2016 | 5:49:00 PM

makes: 10 servings (2 waffle squares and 2½ tablespoons syrup each)

prep: 30 minutes      cook: 3 minutes per batch

Ingredients : 
- 1 recipe Cranberry Syrup
- 1¼ cups whole wheat pastry flour
- ½ cup all-purpose flour
- 2 tablespoons packed brown sugar*
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1½ cups fat-free milk
- 1 cup pureed, cooked sweet potatoes
- ½ cup refrigerated or frozen egg product, thawed
- 2 tablespoons canola oil

cranberry syrup: In a medium saucepan combine 1½ cups fresh cranberries, ¾ cup reduced-calorie maple-flavored syrup, 1⁄3 cup orange juice, and ½ teaspoon ground cinnamon. Cook and stir over medium-high heat until boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberries pop. Mash cranberries slightly. Remove from heat and set aside.

Preparation Method :
1) Prepare Cranberry Syrup; set aside. In a large bowl combine flours, brown sugar, baking powder, salt, and cinnamon. In a medium bowl combine milk, sweet potatoes, eggs, and oil; add all at once to flour mixture. Stir just until moistened (batter should be lumpy).

2) Pour about ¾ cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter. Serve waffles with syrup.

*sugar substitute: We do not recommend using a sugar substitute for this recipe.


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