Sweet Potato Pecan Waffles

Name: Sweet Potato Pecan Waffles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 waffles
Ingredients: 1 cup canned sweet potato puree; 3 large egg yolks egg yolks; 1 cup milk; 1 ½ cups cake flour; 1 tablespoon baking powder; 1 tablespoon white sugar; 1 teaspoon salt; 1 teaspoon ground nutmeg; ¼ cup chopped pecans; 3 large egg whites egg whites; 3 tablespoons butter, melted; 2 tablespoons pecans, chopped

Rating: 4.48 stars

40 Ratings
31 Reviews
7 Photos

These are special treat in our house! Try substituting pumpkin puree or canned yam puree for the sweet potatoes for tasty variations. Top with warmed pecan syrup or our favorite, vanilla yogurt.

By Esther Nelson

Gallery

Recipe Summary

prep:

20 mins

cook:

20 mins

total:

40 mins

Servings:

Yield:

6 waffles

Nutrition Info

Directions

Step 1

Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.

Advertisement
Step 2

Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
Step 3

Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
Step 4

Cook in a hot waffle iron. Garnish with more chopped pecans.

Nutrition Facts

Per Serving:

338 calories; protein 9g 18% DV; carbohydrates 44g 14% DV; fat 14.4g 22% DV; cholesterol 120.9mg 40% DV; sodium 753.3mg 30% DV. Full Nutrition

Reviews (31)

Most helpful positive review

Chelle

05/24/2010

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. Read More

Helpful

(22)

Most helpful critical review

Andrea

12/09/2006

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! Read More

Helpful

(10)

40 Ratings

5 star values: 22
4 star values: 15
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Chelle

05/24/2010

Helpful

(22)

Laura Day

04/03/2006

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! Read More

Helpful

(16)

ZAKKIE

07/13/2003

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. Read More

Helpful

(10)

Andrea

12/09/2006

Helpful

(10)

jeannecooks

04/05/2010

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! Read More

Helpful

(9)

franybanany

07/30/2010

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. Read More

Helpful

(8)

12/07/2010

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. Read More

Helpful

(8)

shanmat

11/28/2009

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! Read More

Helpful

(7)

Kalnems

10/05/2009

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. Read More

Helpful

(5)

More Reviews

Back to Sweet Potato Pecan Waffles

All Reviews for Sweet Potato Pecan Waffles

- of Reviews

Nutritional Information

Sweet Potato Pecan Waffles

Servings Per Recipe: 6
Calories: 338.3

% Daily Value *

protein: 18 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 22 %

saturated fat: 28 %

cholesterol: 40 %

vitamin a iu: 82 %

niacin equivalents: 37 %

vitamin b6: 11 %

vitamin c: 4 %

folate: 22 %

calcium: 22 %

iron: 22 %

magnesium: 12 %

potassium: 7 %

sodium: 30 %

thiamin: 41 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Sweet Potato Pecan Waffles

1 of 31

All Reviews

Chelle

05/24/2010

Helpful

(22)

Laura Day

04/03/2006

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!

Helpful

(16)

ZAKKIE

07/13/2003

Helpful

(10)

Andrea

12/09/2006

Helpful

(10)

jeannecooks

04/05/2010

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!

Helpful

(9)

franybanany

07/30/2010

Helpful

(8)

12/07/2010

Helpful

(8)

shanmat

11/28/2009

Helpful

(7)

Kalnems

10/05/2009

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.

Helpful

(5)