German•comfort

Sweet Potato Waffles (Süßkartoffel-Waffeln')

Ingredients

Quantities are shown as originally provided.

For the waffle batter:
1 pound (450 g) cooked sweet potato, peeled (steam or cook in salted water until tender)
2 eggs, size L
1/2 cup whole milk
2 ounces (55 g) butter, melted
1 cup spelt flour (type 630, substitute all-purpose flour)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
salt, to taste
For cooking and serving the waffles:
clarified butter, melted, for greasing the waffle iron
icing sugar, for dusting (optional)

1
In a blender, combine the cooked sweet potato with the eggs, milk, and butter. Blitz until smooth.
2
Pour the mixture in a large bowl and whisk in the flour, baking powder, and cinnamon. Season to taste with salt.
3
Preheat your waffle iron on the medium heat setting. Grease it with a thin layer of clarified butter and spread out about a ladle full of your waffle batter in an even layer. Close the lid of the waffle iron and cook your waffles until golden brown on both sides, about 3-4 minutes. Proceed until all the batter is used up.
4
These waffles can be eaten hot or cold. I prefer them while they're still warm. Just before serving, dust them with some icing sugar and serve with any other condiments of your liking.