Sweet-Potato Waffles


2-1/2 Cups all-purpose flour
1/3 Cup sugar
1 Tbsp baking powder
2 tsp Ground Ginger
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp Ground Allspice
1-1/2 Cups milk
1 Cup leftover sweet potatoes, mashed
4 large eggs
3/4 tsp Vanilla Extract
1/2 stick (4 Tbsp) unsalted butter, melted; plus more for brushing waffle iron and pats for serving, as needed
maple syrup, for serving


Preheat oven to 200F. In a large mixing bowl, combine dry ingredients. In another medium bowl, whisk together the milk, mashed sweet potatoes, eggs, and vanilla until mixture is well-combined.

While you stir together the “wet” ingredients, melt the 4 Tbsp butter in a small pan on the stove. Once melted, remove pan from burner and allow to cool slightly.

Transfer sweet potato mixture into the bowl of flour mixture; stir with a wooden spoon until thoroughly combined. Stir in melted butter until mixture is just blended – some sweet potato lumps may remain.

Place a wire cooling rack on top of a large baking sheet and set them in the oven. Heat an electric waffle iron to medium-high, and lightly brush inside surfaces with additional melted butter. Scoop about 1/2 Cup batter into the center of the waffle iron, close, and cook until iron stops steaming and waffles are golden brown, about 4 min (or proceed, according to your manufacturer’s instructions). Transfer waffles to wire rack in warm oven to keep them warm until ready to serve. Repeat with remaining batter.

Serve waffles topped with pats of butter and maple syrup.