Sweet Potato Waffles with Candied Pecan Maple Syrup and Sage Whipped Cream

Sweet Potato Waffles with Candied Pecan Maple Syrup and Sage Whipped Cream ingredients

• 1.5 cups All-purpose flour
• 2 tbsp Brown sugar, packed
• 1 tbsp Baking powder
• 1 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 0.5 tsp Salt
• 1.5 cups Buttermilk
• 0.75 cup Sweet potato puree
• 2 Large eggs, separated
• 0.25 cup Unsalted butter, melted and cooled
• 0.5 cup Maple syrup
• 0.5 cup Pecan halves
• 1 tbsp Unsalted butter
• 1 cup Heavy cream, very cold
• 2 tbsp Powdered sugar
• 1 tsp Fresh sage leaves, finely minced

How to make Sweet Potato Waffles with Candied Pecan Maple Syrup and Sage Whipped Cream

1. Preheat your waffle iron according to the manufacturer's instructions. Ensure it is hot and lightly greased if not non-stick.
2. First, prepare the waffle batter: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons brown sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
3. In a separate medium bowl, whisk together 1 1/2 cups buttermilk, 3/4 cup sweet potato puree, 2 large egg yolks, and 1/4 cup melted and cooled unsalted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. A few lumps are fine; do not overmix.
5. In a clean bowl, whip the 2 large egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes. Gently fold the egg whites into the waffle batter in two additions until just incorporated.
6. Cook the waffles: Ladle about 1/2 cup of batter per waffle onto the hot waffle iron. Cook for 3-5 minutes, or until golden brown and crisp, adjusting time as needed for your specific waffle iron. Repeat with remaining batter.
7. While waffles cook, prepare the candied pecan maple syrup: In a small saucepan, combine 1/2 cup maple syrup and 1 tablespoon unsalted butter. Bring to a simmer over medium-low heat.
8. Add 1/2 cup pecan halves to the simmering syrup and cook for 2-3 minutes, stirring occasionally, until the pecans are coated and the syrup is slightly thicker. Keep warm.
9. Next, prepare the sage whipped cream: In a very cold bowl with cold beaters, whip 1 cup very cold heavy cream and 2 tablespoons powdered sugar on high speed until soft peaks form, about 2-3 minutes.
10. Gently fold in 1 teaspoon finely minced fresh sage leaves. Do not overmix, or the cream will become grainy.
11. Serve the warm sweet potato waffles immediately, drizzled generously with the candied pecan maple syrup and topped with a dollop of sage whipped cream.

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