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Sweet Potato Pecan Waffles with Praline Peaches
nourishing waffles! |
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1/2 cup finely chopped, toasted pecans, divided
1 tablespoon brown sugar
1 can (15 ounces) sweet potatoes or yams in light syrup, not drained
1/2 cup 2% milk
2 cups buttermilk waffle mix
2 large eggs, separated
2 cans (15 ounces each) sliced peaches in light syrup, or sliced peaches in juice, not drained
1 tablespoon honey
Non-stick spray oil
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Heat a medium skillet over medium heat for 1 minute. Add 2 tablespoons chopped pecans and brown sugar. Stir until sugar melts and coats the nuts; be careful that they do not burn; set aside.
Purée sweet potatoes (with their syrup) and milk in a blender until smooth; set aside.
Preheat a non-stick waffle iron. Mix waffle mix, sweet-potato mixture and egg yolks in a large bowl until well combined. Stir in the remaining, uncooked pecans; set aside.
Beat egg whites in a clean bowl with a whisk until they hold a firm shape, and fold into the waffle batter; set aside for 5 minutes.
Meanwhile, strain juice from peaches into a large skillet. Stir in honey and boil over high heat until lightly thickened, about 5 minutes, stirring often. Stir in peaches and reserved sugar-glazed pecans; keep warm.
Lightly coat the interior of the preheated waffle iron with spray oil. Pour about 1/3 of batter onto the hot waffle iron and cook until puffed, brown and crisp, according to manufacturer’s directions. Repeat with remaining batter. Serve immediately with peach topping.
Servings: 12
Nutritional Information Per Serving: Calories 230; Total fat 5g; Saturated fat 0.5g; Cholesterol 35mg; Sodium 420mg; Carbohydrate 42g; Fiber 3g; Protein 5g; Vitamin A 60%DV*; Vitamin C 10%DV; Calcium 15%DV; Iron 10%DV
*Daily Value
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Preparation Time: 30 |
Serves: 12 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Alliance
United States |
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| This recipe has been viewed 2424 times. |
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