It’s pretty amazing how the body’s cravings start to change as the we move through the seasons. I sauntered (as I do…) past the sweet potatoes in the grocery store last week and they called out to me! I collected an arm load and nestled them in my basket, but wait… whaaat!? I haven’t thought of a sweet potato in months. I’ve only had eyes for watermelon, pink wine, strawberries, and other such brightly colored summer delicacies.
The days they change and our bodies want to change along with them. That’s pretty cool. Until next year watermelon!
First there were Mashed Potato, Cheddar, and Chive Waffles. Proof positive that smashed potatoes can and should be waffles. These waffles are tender, sweet, and the prettiest breakfast!
These sweet potatoes seem to be the first roast of the season! Sweet potatoes are so malleable so if I’m roasting a few sweet potatoes I roast a lot. They’re great for waffles (obviously), for soup, or for dinner with lots of butter and a bit of broccoli.
Let us never forget Dad’s Perfect Sweet Potato Pie.
I like to layer flavors in everything I make. Little things make a big difference!
We’re using vanilla beans in this recipe. Because vanilla beans can be expensive, I want to coax out as much flavor as possible! By rubbing the scrapped vanilla beans into the brown sugar, we’re helping the vanilla bean flavor disperse through the waffle batter. It’s luscious.
Vanilla brown sugar!
The wet ingredients are whisked together. Eggs, melted butter, maple syrup, and vanilla brown sugar! I also whisk in the mashed sweet potatoes which will thicken the wet ingredients and tint it pale orange.
Buttermilk for texture and tang. It’s magic.
Spills are only natural.
For the dry ingredients we’re stirring together flour, baking powder, baking soda, salt, pumpkin pie spice, extra cinnamon, and extra nutmeg.
I want to make sure these waffles are super spiced.
It’s just about Pumpkin Pie Spice season, right? No need to buy that little jar at the grocery store. Make your own Pumpkin Pie Spice!
Wet meets dry. A good stir to make sure all of the dry ingredients are well incorporated. The batter will be thick, not-so-much pourable.
Golden brown, piping hot, totally imperfect in their shape, and absolutely delicious!
These waffles are also a really wonderful substitute for… bread. I love slathering these with peanut butter and jelly, or topping them with ham and cheese. Seriously delicious!
Sweetness from sweet potatoes, a bit of brown sugar, and maple syrup. It’s a balanced sweetness, not overly bonkers. There’s still plenty of room for warm maple syrup drizzling. My favorite part of these waffles is how wonderfully versatile they are. Breakfast, sandwiches, a snack standing beside the toaster. They’re a perfect weekend recipe because everyone loves waffles on the weekend, and they freeze well, making them great to grab, toast, and enjoy for a weekday breakfast. That’s smarts!
This recipe is inspired by Chef Nathan Lyon.