This recipe was kind of an accident, which is usually what makes the best recipes. The dilemma came from promising waffles to Arabella the night before without checking to see if we had all the ingredients. When I got up in the morning to make them, there was only 2 eggs in the fridge, and the recipe from the Joy of Cooking called for 3. Then I spotted the possible solution – leftover Sweet Potato Casserole. I thought it could substitute for the missing egg. Arabella was standing by and ready to help. She said, “It looks like waffle history.” And it was. It turned out to be a new family favorite. If you don’t have leftover casserole, you could use mashed sweet potatoes and add some milk and cinnamon to cream them up before adding to the batter.
We started with 1 3/4 cups of flour.
Then added 1 Tbsp of baking powder and I Tbsp of sugar.
Then 1/2 tsp of salt.
Mix well in a bowl.
Melt 3/4 stick of butter.
Beat 2 eggs and add the butter and 1 1/2 cups of milk. (Sorry, the other pics of ingredients came out blurry.)
Pour and stir into dry ingredients.
Use 1 cup of sweet potatoes or leftover casserole. If using plain sweet potatoes, add 1/8 tsp cinnamon or pumpkin pie spice.
Stir into batter.
Measure 1/2 a cup of chopped pecans.
Stir into batter.
Pour batter into a waffle iron and cook according the directions.
Top with some pecans and maple syrup and enjoy!
- 1¾ cups all purpose flour
- 1 Tbsp baking powder
- 1 Tbsp sugar
- ½ tsp salt
- 2 eggs
- ¾ stick butter (melted)
- 1½ cups milk
- 1 cup sweet potato casserole or mashed sweet potatoes with milk and ⅛ tsp cinnamon
- ½ cup pecans and additional for topping
- In a medium sized mixing bowl, combine flour, baking powder, sugar and salt. Stir well.
- Beat 2 eggs in a bowl and stir in melted butter and milk.
- Pour the wet ingredients into the dry mix and stir in sweet potatoes and pecans.
- Make waffles according to waffle iron instructions.
- Top with pecans and maple syrup.
Hope you try these out with your Thanksgiving leftovers!