Sweet Potato Pecan Waffles


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These are special treat! 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.

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  • 1 C. canned sweet potato puree
  • 3 egg yolks
  • 1 C. milk
  • 1 1/2 C. cake flour
  • 1 Tbs. baking powder
  • 1 Tbs. white sugar
  • 1 tsp. salt
  • 1 tsp. ground nutmeg
  • 1/4 C. chopped pecans
  • 3 egg whites
  • 3 Tbs. butter, melted
  • 2 Tbs. pecans, chopped

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Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 C. pecans. Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well. 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. Cook in a hot waffle iron. Garnish with more chopped pecans.

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