- Cook Time
- Prep Time
- 1 1/2 cup white whole wheat flour
- 1/4 cup natural unbleached sugar
- 1 Tbsp aluminum free baking powder
- 1/2 tsp Kosher salt
- 1/2 tsp cinnamon
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup mashed baked sweet potatoes
- 4 tbsp unsalted butter, melted
- 3 large eggs, at room temperature
- Optional - 1/3 cup finely chopped pecans
1 Pre-heat your waffle iron. Depending on the type of iron you have, you may need to lightly oil it. Use your experience with your own equipment in deciding.
2 Combine all of the dry ingredients in a large bowl and whisk them until well combined.
3 Separate the egg yolks from the whites, reserving both.
4 In a medium bowl, combine the milk, sour cream, mashed sweet potato, melted butter, and egg yolks. Whisk until well combined.
5 In a small bowl, beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside.
6 Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth.
7 Fold in the beaten egg whites. If you are adding the pecans, you should fold them in now.
8 The batter is now ready for your waffle iron. The amount of batter and cooking time will vary according to the size and temperature setting of your waffle iron.
Source: Recipe courtesy of www.wholegraingourmet.com and www.wholegrainscouncil.org