This was a good basic recipe, however it did require some tweaking. I used 1 1/2 c of sweet potatoes and doubled almost everything else. I substituted whole wheat flour, olive oil instead of butter, 1/2 tsp pumpkin pie spice, 1/4 tsp nutmeg, 2 tbsp baking powder, 1/4 c brown sugar, and 1 tbsp of vanilla flavoring. I didn't add the pecans to the batter. I toasted them and added to warm syrup. I do think that separating the eggs makes enough of a difference in taste and texture to go through the trouble. I made them to have with fried chicken and everyone raved about how delicious they were. The waffled won't get extremely crisp in the waffle iron, but if you toss them in the oven for a couple of minutes they will crisp up just fine.
I loved these waffles! The flavors were not too sweet, and the nuts added a wonderful texture. Try it with whole wheat flour! I was able to substitute with no problems!
This recipe is *almost* delicious. At the time of this writing, the ingredients call for 1 TB baking powder and 1 teaspoon nutmeg. In our opinion this was too much of both. Would suggest halving the nutmeg and reducing the baking powder. We also added brown sugar and lemon juice to try and soften the aftertaste of baking soda. And we used whole wheat flower. With these modifications, it was tasty!
This recipe was excellent even though I had to revamp it to be low fat for my husband's diet. I used EggBeaters to replace the eggs non-fat milk canola oil rather than butter and no nuts. I did use pumpkin (since I had lots on hand) fresh nutmeg and added a bit of cinnamon.
I substituted half whole wheat flour and half ap flour plus added sugar to taste since I used fresh sweet potatoes; also next time will add pumpkin pie spice instead of nutmeg. Good taste!
Just made these and they were delicious. Used whole wheat flour and Cinnamon instead of nutmeg but followed the directions to a T otherwise. They were a very soft and moist waffle not crispy. Served with maple syrup and whipped cream and it was reminiscent of pumpkin pie.
I love these waffles as did my 20 month old son. My hubby is a fan of plain pancakes (no fruit or nuts) so he would probably rate them a little lower. I used whole wheat flour 2 tsp of baking powder (instead of 1 tbsp) added a tablespoon of brown sugar in addition to the white sugar and 1/2 a tsp each of nutmeg and cinnamon instead of 1 tsp nutmeg. I didn't quite get my egg whites into stiff peaks but I'm not sure how that affects the end product. The waffles weren't crispy but tasted delicious and were very filling.
Any recipe that gets my picky 3 and 5 yr. olds to eat sweet potatoes gets a thumbs up from me! They loved it and so did I. I had leftover sweet potatoes from Thanksgiving and it was a great way to use it up. I did substitute half whole wheat and half cinnamon for the nutmeg as others suggested. Thanks!
These were good but I do not think that I will be making them again. The batter is a bit more watery than your typical waffle batter so be sure to cook them longer than usual.
