Sweet Potato Waffles

This week at the grocery store, I had it in my head to grab some sweet potatoes. Sweet potatoes are great, healthy vegetables year round, but in the fall they are especially fitting. Upon returning home and putting my groceries away, I realized I already had sweet potatoes waiting to be cooked.. oh well, good thing sweet potatoes are a versatile ingredient that can be used in baking too! Happy accident. The idea of a sweet potato cake was a little too similar to the cakes I've been producing the past few weeks and I wanted something different. Sweet potato waffles were the perfect solution! The kids will think they are eating a sweet and delectable dessert-y breakfast when in fact, they'll be ingesting lots of healthy goodness like vitamin A, dietary fiber (an average sized sweet potato contains about 3 g), and antioxidants such as beta-carotene. Sweet potatoes are also anti-inflammatories and surprisingly, help regulate blood sugar levels.

Have them hot and crispy with sliced bananas and powdered sugar or drizzled with maple syrup and pecans... They're delightful!

Sweet Potato Waffles

2 cups all-purpose flour
1 T baking soda
1/2 t salt
2 eggs, large
3 T melted butter, cooled
2 T oil
1 t vanilla extract
1 cup buttermilk
3/4 cup milk
1 baked sweet potato
1/4 cup packed light brown sugar
1 t pumpkin pie spice

Mash the baked sweet potato together with the light brown sugar and pumpkin pie spice and set aside. Combine the flour, baking powder and salt. In a separate bowl, blend the buttermilk, milk, eggs, oil, vanilla, and cooled butter. Combine the wet ingredients with the sweet potato mixture and then add the dry ingredients. Heat up your waffle iron, make the waffles, and enjoy!