Sweet Potato Waffles

Well since we had such a nice chilly weekend, I got in the fall spirit and tweeked my Sweet Potato Waffles recipe!

Of course you can make a lot and freeze them for early mornings off to the bus stop or the office! This seems like a lot but it is best to spend some free time one Sunday afternoon/Evening and make a lot to keep in freezer, your tummy will thank you one chilly morning instead of coffee or cereal or worse... NOTHING!

LONG LIVE BREAKFAST!

Enjoy!

2 cups peeled, 1/2inch cubes red-skinned sweet potatoes
1 cup whole milk
2 large egg yolks
1/4 cup (packed) brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 tsp ginger (if you have fresh, this is a great addition to flower grated and peeled)
1 3/4 cups all purpose flour
1 tbsp baking powder
1 1/4 tsp ground cinnamon
1/2 tsp salt
1/4 ground cloves
1/8 tsp freshly grated nutmeg (or regular)
6 large egg whites, room temperature
nonstick vegetable oil spray

** A waffle iron ***

Place sweet potatoes in a steamer basket set in a large saucepan of simmering water. Steam potatoes until tender, about 17 minutes. Transfer to a medium bow and mash well. Add milk, egg yolks, brown sugar, butter, and ginger; whisk to blend

Preheat waffle iron. Whisk flour and next 5 ingredients in a large bowl. Add potato mixture and whisk to blend. Using an electric Mixer, beat eff white in another large bowl until peaks form. Add 1/3 of the white to potato mixture; fold just to blend. Add remaining whites in 2 batches, folding just to blend between additions.

Coat waffle iron with nonstick spray. working in batches, add batter to waffle iron. Cook until waffles are lightly browned and set.

Serve with fruit, grits, milk or just butter and syrup!