Description
Belgian waffles are no match for a waffle made from sweet potato puree.
Ingredients
Scale
For the sweet potato waffles:
- 2 1/2 cups all-purpose flour
- 2 tbsp brown sugar
- 2 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp orange zest
- 1/2 tsp ground ginger
- 6 tbsp unsalted butter, melted
- 4 large eggs, lightly beaten
- 1 can (13–14 oz) coconut milk
- 1 1/4 cups pureed sweet potatoes
For the citrus curd:
- 2 eggs, lightly whisked
- 2 egg yolks, lightly whisked
- 90 g citrus juice (orange, lemon, blood orange)
- 2 tbsp citrus zest
- 200 g sugar
- Pinch salt
- 6 tbsp butter, cubed
Instructions
For the sweet potato waffles:
- Preheat waffle iron.
- In a bowl, mix the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, orange zest, and ginger.
- In another bowl, whisk the wet ingredients: melted butter, eggs, coconut milk, and sweet potato puree.
- Combine wet and dry ingredients until smooth.
- Cook in the waffle iron until golden and crispy.
- Serve warm with citrus curd or other toppings or freeze for later use.
For the citrus curd:
- To make the citrus curd, add eggs, citrus juice, citrus zest, sugar, and salt to a medium saucepan.
- Stir over medium heat until the mixture boils and thickens, about 8–10 minutes.
- Remove from heat and add butter, mixing until completely melted.
- Strain mixture, cover with plastic wrap, and chill for a minimum of 2 hours.