In a two-person household, it is often a challenge NOT to have leftovers from a meal. Most recipes are commonly measured for 4, 6, or 8 people. I do try to scale down the ingredients list in half at least to accommodate our 2-person meals, it’s when we have dinner guests that are most challenging. Take a holiday meal for example. What to do with leftover sweet potatoes? Waffle them I say!
Waffle irons can be one of those kitchen appliances that get shoved to the back of the cupboard or relegated to garage storage if not used frequently. Here’s an opportunity to repurpose a leftover and make use of your waffle iron. And if you don’t have a waffle iron, this recipe can be made up for pancakes. Oh Yeah!
Another thing I like about this sweet potato waffle is that it can be eaten at breakfast or embellished as a dessert. This breakfast treat can be served simply with butter and maple syrup or add fruit toppings, flavored syrups, and nuts. As a dessert treat top with flavored whipped cream, cinnamon, and your favorite ice cream and toppings. I’d hold the chocolate but that’s just me.
These freeze well too!
Waffle Leftovers With Sweet Potatoes
- 1 cup sweet potatoes, cooked & mashed
- 2 cups flour, all-purpose
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup egg whites
- 3/4-1 cup milk
- 1/4 cup brown sugar, firmly packed
- 1/4 cup butter, melted
- 1 tablespoon orange rind, grated
Whisk flour, baking powder, and salt together in a large bowl. (dry ingredients)
Beat egg whites until foamy (can beat until peaks form, but not necessary). Add egg whites to wet ingredients.
Combine sweet potatoes, milk, brown sugar, eggs, butter and orange rind together. (wet ingredients)
Fold the wet and dry ingredients together.
Scoop batter on a preheated waffle iron and cook until browned.