Followed instructions as written and loved this recipe. Was so much easier than others I found online for sweet potato waffles. The only small problem I had was that I was using fresh sweet potatoes that I boiled and mashed so my batter was pretty thick. I had to help the batter spread in the waffle iron since the weight of the lid was not enough. Will be sharing this with friends and family!
The waffles were absolutely delicious!! We loved them. I didn't have cranberry sauce so I just sprinkled a few Craisins on top with some toasted Pecans and warm Maple Syrup. My problem with this recipe is that it is super thick batter. It took forever to cook and stuck really badly in the waffle iron after I brushed it with veg. oil. I ended up adding an additional 2/3c. milk and another egg. I got really frustrated trying to get the first one out. I had to practically bathe the waffle iron in vegetable oil just to get it to only get mildly stuck. BUT I will say the taste redeemed this recipe. I would try it again and hopefully remember to modify it. Five stars for taste but 4 stars because this batter really was a pain in the behind to use in the waffle iron.
Followed the recipe exactly using canned sweet potatoes (in syrup). The texture was perfect and the family loved both the waffles and the cranberry maple syrup. It was a great way to begin the day and welcome autumn.
Yummy! No changes to recipe!
These waffles are oh so yummy and the Cranberry Maple Syrup is the perfect accompaniment. Thanks for sharing.
These are absolutely delicious. I can't wait to make them again.
After I decided I was making this I realize I was out of flour so I did a little bit of adjusting and used pancake mix. I found the directions for this recipe minus the baking powder and the flour and then I added an extra half a cup of milk. I gave it five stars because I have no idea what it would've been like with the flour and the baking powder but the taste of this was amazing! I served it with chicken cutlets and just use regular Syrup because I don't my cranberries. My husband had the leftovers for lunch today only because he couldn't eat anymore last night he was so stuffed:-)
The amount of milk in this recipe has to be doubled to make a ladleable batter. I did not make the maple cranberry sauce syrup recipe. I made maple syrup with reconstituted dried canberries and the last of my frozen wild blueberries in it.
This batter was WAY too thick!
We did a few things to try to thin it out to save it, but not happy with the outcomes.
The flavor was pretty good, I’d have preferred more of the spices, but we will not be using this recipe again!
