This breakfast, like many of my weekend breakfasts, was the result of waking up on a weekend morning after sleeping in, starving. I lay in bed on those mornings, soaking up the unhurried luxury of the weekend, dreaming about flavors. I am my most creative in the kitchen when I’m relaxed. When I think about living slow, spending time in my garden, wandering out to my herbs with a cup of coffee in hand, letting them inspire me. In this case, what inspired me was a serious craving for waffles, but a desire to make a different recipe than my usual whole wheat waffles. The result was this adaptation of this Bon Appetit Recipe.
2 sweet potatoes, cooked, flesh scraped out
1 cup milk (I used 2%)
2 large egg yolks
1/4 cup (packed) light brown sugar
1/4 cup unsalted butter, browned
1 teaspoon fresh ginger, minced
1 3/4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
2 tbsp fresh rosemary
6 large egg whites, room temperature
Nonstick vegetable oil spray
Poke holes in sweet potatoes, wrap in paper towels, and microwave until soft. Scrape the flesh out into a medium sized bowl. Add milk, egg yolks, brown sugar, browned butter, and ginger; whisk to blend. Preheat your waffle iron.
Whisk flour, baking powder, and spices in a large bowl. Add potato mixture and whisk to blend. Using an electric mixer, beat egg whites in another large bowl until peaks form. Fold carefully into potato mixture, just until the mix comes together. Don’t overmix.
Coat waffle iron with nonstick spray. Cook until waffles are lightly browned and set.
What is your favorite way to mix up your breakfast flavors? Hope everyone is having a lovely weekend. 🙂