These flavorful waffles are filling, lightly spiced, slightly sweet, and perfect for the holidays. They can easily be made using leftover sweet potato casserole and cranberry sauce after Thanksgiving or for a festive Christmas morning breakfast!
Ingredients
- ½ cups sweet potato puree: 1 piece
- milk: 0.66667 cup
- egg, lightly: 1 piece (beaten)
- butter: 2 Tbsp (melted)
- ½ cups all-purpose flour: 1 piece
- brown sugar: 2 Tbsp
- ½ tablespoons baking powder: 1 piece
- ground cinnamon: 1 tsp
- ground nutmeg: 0.25 tsp
- ground ginger: 0.25 tsp
- ground cloves: 0.125 tsp
- salt: 0.125 tsp
- maple syrup: 1 cup
- cranberry sauce: 0.5 cup
- ground cinnamon: 0.5 tsp
Metric Conversion
Stages of cooking
-
Preheat a waffle iron according to manufacturer's instructions.
-
Stir sweet potato, milk, egg, and butter together in a bowl. Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt together in a separate large bowl. Add potato mixture to flour mixture; stir until batter is just combined.
-
Ladle batter into the preheated waffle iron and cook until waffles are golden and crisp, about 3 minutes.
-
Stir maple syrup, cranberry sauce, and 1/2 teaspoon cinnamon together in a saucepan over medium heat. Cook, stirring occasionally, until well-combined and heated through, 5 to 10 minutes. Pour syrup over cooked waffles.
