Sweet Potato Waffles With Bacon And Toasted Pecans... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I came across this recipe in my newspaper yesterday. I haven't tried it yet, but it sounds wonderful and is on my Must Do list. Ingredients:
6 bacon slices |
1/2 cup pecan halves |
3 large eggs |
1/2 cup cooked mashed sweet potatoes, preferably red or orange |
1 1/2 cups whole milk |
2 tbs. butter, melted |
1 cup all-purpose flour |
1 tsp. kosher salt |
2 tsp. double-acting baking powder |
1 tbs. sugar |
1/2 tsp. ground black or white pepper, optional |
maple syrup, warm |
Directions:
1. Cook the bacon in a heavy skillet until crisp.
2. Transfer bacon to absorbent paper and let cool; set aside.
3. Pour off the bacon fat, return the skillet to medium heat and add pecans.
4. Toast, shaking the pan, until the pecans are evenly browned.
5. Transfer to a small bowl.
6. Prepare and heat a waffle iron.
7. Preheat the oven to 175 degrees.
8. Break the eggs, one at a time, into a medium bowl and beat vigorously with a whisk until smooth.
9. Fold in the mashed sweet potatoes, the milk and the butter.
10. Set aside.
11. Put the flour, salt, baking powder, sugar and the pepper, if using, into a small bowl and stir with a fork.
12. Add the flour mixture to the yam mixture quickly and stir briefly, just enough to moisten the flour. Do not overmix.
13. Cook the waffles according to the waffle iron instructions until lightly browned but not too crisp.
14. Transfer the cooked waffles to a plate and keep warm in the oven as you cook the remaining waffles.
15. To serve, put one or two waffles on individual plates and drizzle with maple syrup. Scatter toasted pecans and crumbled bacon on top and serve immediately.
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