Categories: Breakfast, Fall, Vegan, Vegetarian

Ingredients

• 2-1/2 cups all purpose flour
• 2-1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2-1/4 to 2-1/2 cup soy milk, depending how thick your pureed sweet potatoes
• 3 small sweet potatoes, about 15 oz
• 1/4 cup vegetable oil
• 1/3 cup brown sugar
• 2 teaspoon vanilla extract
• 1/4 cup pecan halves
• 1/4 cup Earth Balance buttery spread
• maple syrup

Directions

1. Pierce potatoes with a fork, microwave for 6-7 minutes or until soft. Let it cool. Peel and puree with a potato masher.

2. Toast pecan halves on a dry frying pan, turning them and watch them until they are very toasty and brown. Chop them with a knife. Mix 2 tablespoons of chopped pecan with the 1/4 cup Earth Balance.

3. Preheat your electric waffle maker.

4. Measure and sift dry ingredients into a medium bowl. Add the remaining chopped pecan to the dry ingredients and mix well.

5. Mix 2 cups soy milk, mashed sweet potatoes, oil, brown sugar, and vanilla extract in a bowl. Use an immersion blender or a hand mixer, beat or mix the liquid ingredients and mashed potato until smooth.

6. Combine the liquid mixture and dry ingredients together until well mixed. The batter should be thick like muffin butter. If it is too thick add more soy milk.

7. Spray the hot waffle iron with canola oil in a spray bottle. Pour about 2/3 cup of waffle batter and set a timer for 6 minutes for each waffle or following the instructions of your waffle maker.

8. Serve it warm with toasted pecan ‘butter’ and pure maple syrup. Top with Soyatoo, if desired.

Email to a friend | Print this recipe | Back