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Wednesday, May 22, 2013

Stuffed Sweet Potato Waffles with Sweet & Spicy Pecans

Whew!  That was a mouthful...  Of deliciousness!

New recipe contest required me to get creative with sweet potatoes.  I love sweet potatoes because, like pumpkin, you can make them either sweet or savory.  While I suppose I could have come up with a savory soup, I couldn't get waffles off my mind.  These waffles use the sweet potatoes in two ways: In the actual waffle batter, and as the filling.  And you know what?  These waffles friggen' ROCK!

The ingredient list looks long, and the directions look time consuming, but that's really just very misleading.  I guarantee that you can whip this impressive dish together in 30 minutes or less.  For each component, you'll be using similar ingredients (syrup, sugar, cinnamon, etc).  If you make the pecans first, which will take 5 or 6 minutes, then the rest will come together pretty fast.  Once you have made the batter, you can throw together the filling while the waffles cook.  Yay, multi-tasking!

For the pecans:
1/4 cup white sugar
1/4 cup brown sugar
4 Tbsp butter
1/2 tsp cinnamon
1/4 tsp cayenne *Note- these were kind of spicy. I liked it, but use less cayenne if you're not so sure about the heat (start with 1/8 tsp and add more as you see fit).
1/2 tsp salt
1 Tbsp maple syrup

For the waffles:
1 1/4 cup all purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp cayenne
1/8 tsp nutmeg
15 oz can sweet potatoes, drained
1 cup plus 2 Tbsp almond milk
1/4 cup vegetable oil
1/4 cup brown sugar

For the filling:
15 oz can sweet potatoes, drained
1 large ripe banana
1/3 cup maple syrup
1/2 tsp cinnamon

For the pecans:  Line an 8x8 cake pan with wax paper and set aside.  In a medium saucepan, combine sugars and butter and melt over medium-low heat.  Stir in spices and remove from heat.  Add pecans and stir to coat well.   Dump the pecans into the baking dish and refrigerate while you make the waffles.

For the waffles:  In a large mixing bowl, combine flour, baking powder and soda, salt, and spices, and stir to combine.  In a food processor, puree the sweet potatoes with 2 Tbsp milk.  In a medium bowl, combine potato puree, the remaining milk, oil, and brown sugar, and whisk to mix well.  Add liquid ingredients to dry ingredients, and stir to mix well.  Heat your waffle iron according to it's instructions.  Cook bater until golden.  This will yield 10 rectangular waffles.

For the filling:  In a medium-sized microwave-safe bowl, mash the sweet potatoes and banana until mushy but still a little lumpy.  Stir in the syrup and cinnamon, and mix well.  Heat the filling in the microwave for about 2 minutes until filling is heated through.

To assemble:  Place one waffle on a plate.  Top with about 1/4 cup filling, top with another waffle.  Top that waffle with another dollop of filling and sprinkle with pecans.  Drizzle with additional syrup, if desired.  Repeat with remaining ingredients.  Makes 5 servings.

One last note:  This is a unique contest in that the prize is, well, generous, to say the least.  And I could really use the extra cash right about now.  I can't ask you to vote or anything, but any positive thoughts are warmly welcomed!  Thanks, lovies!

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