Sourdough Sweet Potato Waffles
A delicious recipe for Sourdough Sweet Potato Waffles, packed with sweet potato for additional flavor and nutritional benefits!
Servings: 5
Calories: 535kcal
Equipment
Ingredients
- 2 eggs lightly beaten
- 1 cup milk non-dairy or regular dairy
- ¼ cup vegetable or canola oil
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar packed
- 1 cup sweet potato purée
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 6 Tablespoons unsalted butter melted
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- In a large bowl, whisk eggs until beaten. Add milk and vegetable oil and whisk to combine. Add sugars, sweet potato purée, and sourdough discard, and whisk until fully incorporated. Pour in the melted butter and stir until combined.
- In a separate large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Pour the wet ingredients into the dry ingredients. Stir until the batter is smooth (the batter may be slightly lumpy if you used mashed instead of puréed sweet potato).
- Heat your waffle iron and brush with butter or spray with cooking spray. Pour batter (about ⅓ cup per waffle) on the iron and cook the waffles until golden brown. Serve immediately with your favorite toppings.
Video
Notes
Serving size: 2 waffles.
Substitutions: You can also make these waffles using pumpkin purée or butternut squash purée for a different flavor profile. Keep in mind these options won't be as sweet as sweet potatoes.
To make these waffles with active sourdough starter, replace the sourdough discard with active sourdough starter (200g).
Nutrition
Calories: 535kcal | Carbohydrates: 61g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 703mg | Potassium: 418mg | Fiber: 4g | Sugar: 16g | Vitamin A: 11358IU | Vitamin C: 11mg | Calcium: 207mg | Iron: 3mg
