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What’s for breakfast or brunch?
Pioneers in Missouri and Kansas used sweet potato plants to help break up the prairie soil in their gardens.
This recipe uses the same tuber to break up the monotony of ho-hum pancakes.
With a boost of color and Vitamins A and C from sweet potatoes, these waffles are delicious any time of year. Topped with a dollop of fluffy orange butter, the waffles don’t really need syrup. But go ahead if you must.
Sweet Potato Waffles with Whipped Orange Butter
Adapted from Heartland: The Cookbook. This batter also makes delicious pancakes.
Makes about 6 large waffles or 12 pancakes
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine kosher or sea salt
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 1/4 cups milk
1/3 cup sorghum or molasses
1/2 cup fresh, cooked or canned sweet potato or pumpkin puree (not pie filling)
1 large egg
Whipped Orange Butter
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon fresh orange zest
1 tablespoon granulated sugar
1. In a medium bowl, combine flour, baking powder, salt, brown sugar and spices. Add milk, sorghum, pumpkin, and egg. Whisk until smooth. For best results, bake in a waffle iron according to manufacturer’s directions, about 90 seconds. Baking time will vary with the consistency of the batter and your preference for browning.
2. For the butter, place the butter, orange zest, and sugar in a mixing bowl and whip until light and fluffy with an electric mixer. Serve with the waffles.