Tuesday, September 16, 2008

Sweet Potato Waffles with Sorghum Syrup and Sour Cream

I modified this recipe from A Real American Breakfast. The perfect breakfast, lunch or supper for fall. Serve with apple cider.

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 1/2 cups mashed cooked sweet potatoes (about 2 small)
1 cup plain yogurt (I used TJ's Greek) OR sour cream
3 large eggs, separated
1 stick butter, melted
3 tablespoons sorghum syrup


1 cup sour cream
3 tablespoons sorghum syrup

Mix the dry ingredients together. Mix the wet, minus the egg whites. Combine the two. Just before preparing, beat the egg whites until stiff and then fold into the batter. Make according to your waffle iron.

Over LOW heat, heat the sour cream and syrup together.... serve atop the waffles.

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