Sweet Potato-Basil Waffles
READY IN: 20mins
YIELDS: 2-3 large waffles
UNITS: Imperial (US)
1 large sweet potato (or 2 small sweet potatoes)
1 cup white flour
3 tablespoons white sugar
2¼ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon nutmeg
½ teaspoon cinnamon
2 tbsp dried basil (or 4 tbsp fresh basil; I prefer dried basil for this recipe)
2½ tablespoons margarine
¾ cup water
1 egg or 2 tablespoons water (use water instead of egg to make waffles vegan)
Wash 1 large sweet potato. Chop off about 1 inch of each end of the sweet potato.
Place the sweet potato in a pot and fill pot with enough water to cover the potato. Boil on medium-high heat for 20-30 minutes, until potato is soft enough to be easily pierced with a fork.
Remove pot from heat and drain water out. Allow sweet potato to cool on a cutting board for 5-10 minutes, until cool enough to handle.
Sift flour, sugar, baking powder, salt, nutmeg, and cinnamon together into medium mixing bowl. If using dried basil, add the 2 tbsp of dried basil to the flour mixture.
Place the sweet potato on a cutting board. Carefully slice a vertical line down the skin, making sure to pierce the skin through to the potato.
Peel the skin off the potato and discard the skin. In a large mixing bowl, use the medium setting on a hand mixer or use a potato masher to mash the sweet potato until it is mostly smooth.
Melt 2 1/2 Tbsp margarine in frying pan until melted. Be sure to tip the pan side to side to coat/grease all over.
Pour melted margarine into the large bowl with the sweet potato, add the ¾ cup water and egg (if you want to add egg; if not, add 2 tbsp water). If using fresh basil, add 4 tbsp fresh basil to the liquid mixture. Mix well.
Preheat your waffle iron to 375 degrees. Use griddle function if using a multi-functional electric griddle.
Use the medium setting on a hand mixer or use a large spoon to stir liquid mixture into the dry ingredients until thoroughly mixed. It is OK if this batter is lumpy.
Spray nonstick cooking spray onto both faces of the waffle iron. Pour batter onto bottom face of waffle iron until batter nearly reaches the edges, then close iron.
Cook for 4-6 minutes, until waffle is browned on both sides. You can cook for an additional minute or two if you want the waffle to be a bit more browned.
Enjoy with your favorite syrup and a salty breakfast protein!